This no-sugar added blueberry jam uses no pectin, but relies on the fruit's natural pectin for thickening. It gets its sweetness from the blueberries themselves and a surprise ingredient - a handful of raisins. Vanilla adds a bit of unexpected flavor depth. This makes a small batch of about 1 1/2 pints.
Place an empty saucer in the freezer.
Combine all ingredients except vanilla into a pot.
Cover and bring to a boil.
Reduce heat to medium, uncover, and allow to cook for about 15 minutes - until most of the liquid is gone.
Place a small spoon of jam onto plate in the freezer. Allow to sit in freezer for a couple of minutes. Touch the jam. If it's gel-like, it's ready. Otherwise, give it a few more minutes on the stove.
When it's ready, stir in vanilla.
Taste for sweetness. If you prefer it sweeter, stir in a little monk fruit or agave syrup. I added about 1/4 cup agave syrup at this point because David likes things a bit sweeter.
Pour into jar and refrigerate. It should stay fresh for a month.
Serving Size 2 tbsp
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.