Spiced Blueberry Jam with Pinot Noir

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!

Spiced Blueberry Jam with Pinot Noir

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Serves: 4 pots

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1 kg wild blueberries (can be frozen too)
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

Instructions

First Day

1. Place the clean blueberries together with sugar, water, and lemon juice in a larger saucepan, bring to boil, and cook for 2 minutes. Remove from the heat and allow it to cool down.
2. Move the blueberries with the liquid in a bowl, cover with aluminum foil and soak for 24 hours in a cool place.

Second Day

1. Heat the oven to 60°C and preheat 2 glass jars inside.
2. Strain the blueberries over a large saucepan and set the fruit aside. Bring the liquid to boil and cook until it reaches 110°C (until little pearls, about 10-15 minutes). Add the blueberries, spices, and red wine, bring again to boil and cook for another 5 minutes, or until the consistency of the jam is fine (do a test with a drop of the jam on a small plate).
3. Take out the jars from the oven and fill them with the jam. Close well and turn bottom-up for 10 minutes. Then store in a dry and dark place for max. 1 year.

 

 

Notes

Adapted from Un Déjeuner de Soleil