We’re always on the search for new recipes that will transform old favorites. Well, today you’re in luck! Katherine Hysmith of The Young Austinian shares her delicious Icebox Blueberry Vanilla Bean Jam that will do just that! Fresh blueberries and sweet vanilla beans will instantly add the perfect amount of flavor to any treat! Here’s what she has to say:
“It’s sad to say, but summer is on its way out. Before you know it, scarves will be the accessory du jour again and coffee will go from iced to spiced. Thanks to this Icebox Blueberry Vanilla Bean Jam, you can still save a little taste of summer that will last you through early fall. And the best part is, you don’t even need your grandmother’s canning skills to whip up a jar or two of this simple jam.”
ICEBOX BLUEBERRY VANILLA BEAN JAM
Makes about 1 ¼ cup
-2 cups (1 pint) fresh blueberries
-2 tablespoons lemon juice
-½ teaspoon grated lemon rind
-¼ cup sugar
-Pinch of salt
-Half of a vanilla bean
- In a small saucepan, combine the blueberries, lemon juice, grated lemon rind, sugar, and salt and bring the mixture to a boil over high heat. Lower the heat and simmer for about 30 minutes, stirring occasionally.
- Using the tip of a knife, carefully split the vanilla bean in two. Scrape the seeds from the insides of the bean with the edge of the knife or a small spoon. Add the vanilla bean seeds to the saucepan and continue to cook on low for another 15 minutes.
- Pour the jam into a Mason jar or other heatproof container and let cool on the counter until room temperature. Store in the refrigerator in a covered container for up to three weeks.