10 minute Blueberry vanilla bean jam
2 punnets Eureka blueberries
1 vanilla bean, halved lengthways
2/3 cup white sugar
1 lemon, juiced
Crumpets, toast, or English muffins, to serve
1 Tumble the blueberries into a medium (about 22cm diameter) no-stick frying pan. Add 2 tablespoon water. Bring to boil over medium-high heat, simmer 2 minutes until blueberries start to soften.
2 Scrape the seeds from the vanilla bean, add seeds, bean halves, sugar and lemon juice to the blueberries. Bring to the boil, boil gently 7-8 minutes or until or until jam thickens, it should still be runny thou (see tip). Remove the bean halves and discard.
3 Spoon hot jam into hot sterilized jars. Seal. Cool. Once opened, store in the fridge for up to 3 weeks. Serve over, crumpets, toast, English muffins, yoghurt, ice-cream or scones.
Tip: To test for setting point, drop 1 teaspoon jam onto a chilled saucer. Place into freezer for 2 minutes or until jam is at room temperature. Run your finger through jam. If the surface wrinkles and jam stays in 2 separate portions, it's ready to bottle. If not, cook for a little longer and retest.