Spiced Blueberry Jammin'

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Made this just as the recipe states and it was amazing! Such interesting flavors that lend this to be not your every day jam! This is something special!

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It was interesting.......I don't care for anise so I used chinese five spice instead. It turned out a little more savory than I would have liked. I would use cinnamon next time. It will make a really good chinese flavored sauce though!

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This recipe uses way too much cider & star anise. If you love licorice then you'll love the taste. Otherwise, it will be overpowering.

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Loved! Loved! Loved! I had some old blueberries to use up from last year. I was cleaning out the freezer for the new season. I will be making more to give away at xmas. This stuff is great in greek yogurt, crepes and pancakes...I was thinking brie and cheesecake would be good also. Try it peeps :

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I just finished making this jam and I want to eat it up already! I 2.5 timed the recipe as I had 3lbs. plus of fresh blueberries from my garden to use. I made it exactly as the recipe requires except one exception, I used Chinese 5 spice instead of the ground star anise, as another reviewer did, because I liked the idea of the anise, cloves, and a little heat from ground pepper. So glad I did because the Chinese 5 spices goes incredibly well with the sweet, hint of tart, and lemon of this jam. I think anise alone would be too bold and one sided. The cider vinegar adds a hint of it's flavor that I like and balances the recipe and it's spices. It is a loose-ish jam, which I love. At 2.5 times the recipe it produced 8.5 16 oz. pint size jars of jam or 17 8 oz.jars. I will use it on ice cream, toast, or straight out of the jar! I love it and will make it again!! This recipe is a keeper.

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This recipe was amazing!!
I was a little worried about the vinegar so I cut it in half.
I used wild alaskan blueberries that me and my sisters picked the day before. They were tart and so fresh and flavorful. When I made the jam it just tasted like you always imagine blueberries should taste.
The recipe only made 5 jars for me, but I filled them up a little to much with a little left over in the pot that we put in a jar without sealing.
This is the first jam I made and it came out perfectly. I am going to cut the spices down a little next time because the blueberries were so good! If I used store bought blueberries next time I will keep it spiced.

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I agree with some of the other viewers that the vinegar is a little weird, but it's well balanced, and tasty - just different. I think it would actually be a great base for a sauce for chicken, pork or duck. The basic recipe is very good. I like that it uses less sugar than many other jam recipes I've used. I will just cut down on the vinegar next time - maybe 3 instead of 5 T, and add a bit more lemon juice. I did add the zest of one lemon to the original recipe, and I like the fragrance that provided to the jam.

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I've been afraid to make my own jam, but after trying this recipe I could never buy jam or jelly again! It tastes so good and only takes me 15 minutes from start to finish for 3 jars of jam. I have substituted many different fruits for the blueberries and they all turn out perfectly. Also the husband's favorite as well!

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It is definitely the best jam I've ever had! I used 1/4 tsp. anise powder from grinding up anise seeds (it was all I could find and it was a little strong for me, so I would recommend adding 1/8 tsp, then to taste, if you don't have star anise.

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This is funderful!!! I used fresh picked blueberries. Made one batch with a Splenda/sugar split and one batch with just sugar. Both are very tasty, but the pure sugar variety is slightly thicker. Somehow I only got a yield of 2-2.5 (8 ounce jars/batch rather than the "6 (8-ounce jars" that is posted w/the recipe. I didn't have any star anise in the pantry, but McCormick's Chinese Five Spice (anise, cinnamon, star anise, cloves and ginger worked quite handily! Used 4 TSP of the apple cider vinegar and did not find it to be too powerful. I imagine it is important to cook it down as the recipe instructs.