If you like blueberries but you are tired of the classic jams, you need to try this one! Blueberry Jam with Pinot Noir, cinnamon, allspice, and star anise is a little pleasure in a jar that will make you happy every breakfast you eat it.
Blueberries are my favorite summer fruit and they are also kind of symbol of summer and holidays. When I was a kid I used to spend part of the holidays with my family at the cottage in the countryside. Sometimes the weather wasn’t ideal to go for a swim, so we went to the forest to get some blueberries and my mom used to do some tasty treats with it as for example this delicious blueberry jam or the legendary yeast blueberry cake.
In general, I love to make jams during the summer months as there is so much fruit available and I cannot imagine living without the very basic but our favorite Strawberry Jam, Peach Jam with Rum, and now I think that even this Spiced Blueberry Jam with Pinot Noir will become our favorite.
The jam is not difficult to make, just be aware that you will need to soak the pre-cooked fruit for 24 hours prior to main cooking. Then cook the liquid in order to thicken without overcooking the blueberries. These are only added 5 minutes before the end of the cooking together with spices and wine. Remember also to preheat the glass jars before filling them with the warm jam.
Here you have the recipe and if you try it, please do let me know how did it turn out via the below comments or share a picture on Instagram on Facebook – don´t forget to tag me so that I can share them further!
1 kg wild blueberries (can be frozen too) First Day Second Day Adapted from Un Déjeuner de Soleil
600 g crystal sugar
240 ml water
juice from 1 lemon
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground star anise
180 ml Pinot Noir
1 kg wild blueberries (can be frozen too)
Adapted from Un Déjeuner de Soleil