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Blueberry and Vanilla Jam

We recently purchased a maslin pan, a narrow-bottomed, wide-mouthed vessel designed specifically for cooking jams, chutneys, and other preserves. Well, . . . we are not sure if it was our wonderful new pan, or this recipe, but somehow the stars aligned and the most incredible jam was the happy result! Sweet blueberries marry perfectly with the heady flavor of vanilla to create a thick, purple, spreadable goodness, and although the recipe calls for jam sugar, which is not readily available in the US, we simply used granulated sugar and added 3 tbs. of granulated pectin. Believe us, maslin pan or no, if you give this jam a go, your toast will thank you!

Blueberry and Vanilla Jam

4 cups blueberries
1 lb. 10½ oz. jam sugar (3½ cups)
1 vanilla pod, split lengthwise
juice of 1 lemon

Place all the ingredients in a large, wide-mouthed, aluminum, enamel or stainless-steel pot. Set over a low heat and stir frequently to allow the sugar to dissolve slowly without burning. Once the sugar has completely dissolved, increase the heat and bring to a boil, then boil over medium heat for 15-20 minutes, stirring occasionally, until the mixture begins to thicken.

Place a teaspoon of jam on a chilled saucer and leave for 30 seconds. If it wrinkles when pushed with your finger, the jam is ready. If not, continue to cook and test every 2-3 minutes.

Remove from the heat, discard the vanilla pod pieces and ladle into sterilized jars. Process for 10 minutes to insure a longer shelf life.

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