Yesterday some of my friends and I went to Tacoma’s Blue Berry Park! You can pick blueberries there for free on a plot of land in the middle of the city with acres of blueberry bushes. It’s magical, minus the bee’s or spiders. We all got big bowls full and after I made some jam! Delicious with the fresh rolls I made for our dinner that night. If you’re in the area, you’ll have to stop by this park one day and grab some free blueberries!
Here is the jam recipe I used:
- 3 pints of blueberries (2 cups)
- 1 cup granulated sugar
- 2 teaspoons vanilla bean paste
- 1 tablespoon of water
- Optional: Lemon zest & juice of 1 lemon
In a large saucepan combine blueberries, sugar, lemon zest and juice, vanilla bean paste, and water. Cook over medium/high heat bringing the mixture to a boil for about 5-7 minutes or so. At this point there should be a decent amount of liquid coming from the blueberries. Reduce the heat to low and continue cooking over low heat stirring every few minutes or so to ensure the mixture does not stick to the pot for about 45 minutes. The jam will thicken as it cools. At this point you can either blend it until smooth or leave as is. I like my jam chunky, so I leave as is. Ladle into a mason jar or two and it will last about 3-4 weeks in the fridge! Enjoy this summer treat and comment below to let me know how yours turns out!