Creamy Blueberry Jam with Vanilla

For the creamy blueberry jam, rinse the blueberries with cold water and carefully sort them.

Slit the vanilla pod lengthwise and scrape out the pulp. Place in a saucepan with the blueberries, preserving sugar and citric acid and bring to a boil. Bring to a bubbling boil for 4 minutes. Remove the pot from the heat and puree the mixture with a blender. Stir the mascarpone and cream into the blueberry mixture. Let it boil again for 3 minutes. Now make the jelly test. Drop some of the jam onto a cold plate. If it sets, the jam is ready. If not, let the mixture boil a little longer.

Immediately pour the blueberry jam into prepared twist-off jars. Drizzle a little alcohol over the top. Place on a tea towel with the lid down and let cool.

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