Split and scrape the seeds from the vanilla beans. Set aside until ready to use.
In a small bowl, stir the granulated sugar and the pectin together until well combined. Set aside until ready to use.
In a large pot, combine the blueberries, brown sugar, salt, and the seeds and pod of the vanilla bean. Cook the mixture over medium-high heat, while stirring frequently to avoid the fruit from scorching, until the berries have broken down and some of the water from the fruit evaporates, about 10 minutes. Slowly sprinkle the sugar and pectin mixture over the surface of the blueberries in the pot and stir until combined. Increase the heat to high and cook to a rolling boil for 2 minutes. Remove the blueberry jam from the stovetop and carefully remove
the vanilla bean pod and discard. Stir in the lemon extract.
Let cool to room temperature in the pot. Transfer the jam to desired airtight containers and refrigerate until ready to eat.
Other varieties of vanilla beans can be used in place of Madagascar Bourbon Vanilla Beans such as Tahitian or Mexican.
Recipe from Craftsy class: Vanilla & Beyond: Baking with Flavors First with Jenny McCoy
Split and scrape the seeds from the vanilla beans. Set aside until ready to use.
In a small bowl, stir the granulated sugar and the pectin together until well combined. Set aside until ready to use.
In a large pot, combine the blueberries, brown sugar, salt, and the seeds and pod of the vanilla bean. Cook the mixture over medium-high heat, while stirring frequently to avoid the fruit from scorching, until the berries have broken down and some of the water from the fruit evaporates, about 10 minutes. Slowly sprinkle the sugar and pectin mixture over the surface of the blueberries in the pot and stir until combined. Increase the heat to high and cook to a rolling boil for 2 minutes. Remove the blueberry jam from the stovetop and carefully remove
the vanilla bean pod and discard. Stir in the lemon extract.
Let cool to room temperature in the pot. Transfer the jam to desired airtight containers and refrigerate until ready to eat.
Other varieties of vanilla beans can be used in place of Madagascar Bourbon Vanilla Beans such as Tahitian or Mexican.
Recipe from Craftsy class: Vanilla & Beyond: Baking with Flavors First with Jenny McCoy
Madagascar Bourbon Vanilla Beans
Organic Pure Lemon Extract
