Pump up the jam.
Did I just make you relive the late 80s? Tell me you danced to Technotronic’s famous hit. In my husband’s words “is there any song you didn’t dance to?” Dancing is my cardio and yes, while making this blueberry jam, you bet the last song syndrome happens to be pump up the jam.
Now going to the real jam; when was the last time you bought a jar? I gotta tell you, I haven’t bought in ages because jam is fairly easy to make it. In fact, you can jam-mify any fruit you love. Making it does not involve any special cooking skills, other than 25 minutes of patience!
This blueberry jam has all the right texture and sweetness. Spread over toast, waffles or pancakes, promise you’re not going to buy any jam ever again. Here’s a very easy recipe for you!
Spread over toast, waffles or pancakes, this blueberry jam has all the right texture and sweetness to it.
- 1 cup blueberries
- 3 tbsp light brown sugar
- 1 cup water
- 1 cinnamon stick
- 1 star anise
- 1 tbsp tapioca flour
- dash nutmeg
Combine all ingredients in pot except tapioca flour.
Boil then reduce heat.
Add tapioca flour.
Simmer in low heat 25 minutes. Stir every now and then.
Let it cool. Store in mason jar. Refrigerate.
Thanksgiving is next week. You can replace blueberries with cranberries, totally your call! As a side note, if this is your first thanksgiving as vegan, here are some tips to live by as you interact with your non-vegan loved ones.
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