Blueberry Lemongrass Jam

Rich fresh blueberry jam scented with aromatic lemongrass which brings citrus and a hint of mint.

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When blueberries are in season, I try to stock up on pantry staples such as quick jams because first of all they taste amazing and second they are super cheap when harvested locally. I will make blueberry pie, jams or beverages. Everything to get my blueberry fix for the year while they are their peak of flavor. We all know that you can get blueberries all year long but they just don't taste the same. This is a super quick recipe that I can put together fast and will last in the refrigerator for a couple months without canning.

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What ingredients do you need for blueberry lemongrass jam?

• Stalk of lemongrass
• Blueberries
• Sugar
• Cornstarch
• Vanilla
• Lemon Juice
• Sea Salt

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The Recipe

Place 1 ½ lbs. blueberries, sugar, and cornstarch in a sauce pot and mix together. Slowly heat the mixture and then simmer until blueberries burst. Cut lemongrass into 3 inch pieces and add to blueberries. Continue to cook on low simmer  until the sauce thickens. Should take about 15 minutes. Check the thickens by pouring a tablespoon worth on a white plate and let it cool for a minute. It should become thick when cool.

While checking for thickness also taste for flavor. Add salt if needed. Remove from heat and let cool. When cool, remove lemongrass. Fold in the rest of the fresh blueberries and the vanilla. Let cool completely and store in a glass container in the refrigerator.

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Recipe Tips:

• Make sure you check the consistency and flavor on a plate before you remove the batch from the stove and cool it down.
• If you can not find lemongrass, add the zest of the lemon but add a little juice at a time to check the flavor so you do not add too much.  

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Make Ahead:

• It’s best to make this recipe ahead, even days ahead so it has time to set in the fridge.

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Storing tips:

• You can hold this jam in the refrigerator for up to 3 months tightly sealed.

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