Fresh berries are the mark of summer! Turn them in to an easy jam with this simple recipe. Blueberries combine with our fantastic Vanilla Bean Paste. Pair up with peanut butter for the ultimate PB&J, or top some of our fresh buttermilk biscuits!

Yield: 1 pint jar. Time: 30-45 minutes

Ingredients:
4 cups fresh blueberries (fresh are best for this recipe)
1/4 cup water
3 Tablespoons lemon juice (canned is fine)
1 teaspoon Vanilla Bean Paste
1 cup sugar

Method:
Place a dessert plate in to the freezer.

Combine all the ingredients in a large saucepan over medium heat. Cook until the berries start to break down and burst (see pictures), about 15 minutes of hard boiling.

When the jam starts to coat the spoon, it is close to being ready. Test by removing the chilled plate from freezer. Add a dollop of jam to the plate. Run your finger through the jam. If it stays separated, it is ready, if it is too thin it will start to run back together.

Place plate back in to freezer and boil another 10 minutes or so, until the chilled plate test shows the jam is thick enough.

Once the jam is thick enough, pour in to a cleaned, dry jar. Top and label the jar with the name and date. Place in the fridge to chill for at least 3 hours before serving. Enjoy! Jam will last about 3 weeks in the fridge.