Blueberries make a rich and fruity jam that is easy to prepare at home. In this recipe, vanilla and a hint of cinnamon add warm flavours that are especially delicious as late summer turns into autumn.
Homemade blueberry jam with vanilla and cinnamon
Blueberry jam recipe
The recipe makes approximately two 0.4 L Norgesglass jars.
Ingredients
- 1 kg blueberries
- 500 g sugar
- Seeds from 1/2 vanilla pod
- 1/2 tsp ground cinnamon
- 1 tbsp lemon juice
- 0.5 dl water
How to make blueberry jam
- Rinse the blueberries and place them in a saucepan with the water.
- Bring to the boil and simmer for 5–8 minutes.
- Stir in the sugar, vanilla, cinnamon and lemon juice.
- Continue to simmer for another 5–8 minutes, until the sugar has dissolved and the jam has reached your preferred consistency.
- Skim off any foam if necessary.
- Pour the hot jam into clean, sterilised Norgesglass jars and close the lids immediately.
What to serve with blueberry jam
Serve your homemade blueberry jam with breakfast, yoghurt, porridge, waffles or pancakes. The vanilla brings out the natural sweetness of the berries, while the cinnamon adds a cosy warmth that makes this version especially good through autumn.
From berries to Norgesglass
When blueberries are in season, you don't need much to preserve their delicious flavour. A few simple ingredients, a little time at the stove and clean jars are all it takes. Fill your Norgesglass jars while the jam is still hot and enjoy the taste of berry season later in the year.
