Blueberry jam à la Denelu

Ingredients for 1 servings:

• 1,000 g blueberries
• 500 g gelling sugar, 2:1
• 1 large lemon(s), the juice
• 1 vanilla pod(s)
• ½ tsp anise powder
• ½ tsp coriander powder
• ½ tsp cinnamon powder
• ½ tsp cardamom powder

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 4 minutes; Total time approx. 4 hours 19 minutes

Rinse the jam jars and lids with hot water and leave them upside down on a tea towel to drain. Sort the blueberries, wash them in a sieve, let them drain, and remove any stalks. Squeeze the lemon and add the juice to a large saucepan along with the blueberries. Purée everything with a hand blender until puree. Add the gelling sugar and stir vigorously, ideally using a wide wooden spatula that rests firmly on the bottom of the pan. The sugar must be completely mixed with the fruit purée. Scrape out a vanilla pod and mix the vanilla seeds and the empty pod with the purée. Also stir in the anise, coriander, cinnamon, and cardamom. Let it steep in a covered pan for 4 hours, stirring occasionally. Now place the pan uncovered on the stove and bring to a boil, stirring constantly. When the jam is boiling, let it boil for 4 minutes, stirring vigorously. Stir gently along the bottom of the pan to prevent it from burning. Then test for settling and remove the empty vanilla pod. If it’s still too runny when tested, increase the cooking time while continuing to stir, and then test for settling again. While the jam is still bubbling, pour it into the prepared jars, screw on the lids tightly, turn upside down for 5 minutes, then turn it upside down again and let it cool. The jam tastes great on bread, waffles, and pancakes.