📖 Instructions

1. Prepare the Juniper Berries: Gently crush 2 tablespoons of juniper berries using a mortar and pestle or the flat side of a knife. This helps release their essential oils and aromas. Be careful not to over-crush them into a powder.
2. Combine Berries and Sugar: In a medium saucepan, combine the crushed juniper berries with 1 cup of granulated sugar. Stir well to coat the berries with sugar. This step helps draw out the moisture and flavor from the berries.
3. Add Lemon Juice and Water: Add 2 tablespoons of fresh lemon juice and 1/4 cup of water to the saucepan. The lemon juice provides acidity, which is essential for proper jam setting. The water helps dissolve the sugar and creates a syrupy base.
4. Cook the Mixture: Place the saucepan over medium heat. Stir occasionally until the sugar is completely dissolved and the mixture begins to simmer. Reduce the heat to low and continue to simmer for about 15-20 minutes, or until the berries soften and the mixture thickens slightly. The mixture should coat the back of a spoon.
5. Incorporate Cream Cheese: Remove the saucepan from the heat. Add 4 ounces of softened cream cheese to the hot berry mixture. Use a whisk to vigorously stir until the cream cheese is completely melted and smoothly incorporated. Ensure there are no lumps of cream cheese remaining.
6. Add Vanilla Extract: Stir in 1/2 teaspoon of vanilla extract. Vanilla extract enhances the overall flavor of the jam and adds a touch of sweetness.
7. Adjust Sweetness (Optional): Taste the jam and adjust the sweetness to your liking. If needed, add a tablespoon of sugar at a time, stirring well until dissolved. Remember that the jam will taste slightly sweeter once it cools.
8. Check for Setting Point: To check if the jam has reached its setting point, place a small spoonful on a chilled plate. Let it cool for about 30 seconds. If it wrinkles when you push it with your finger, it’s ready. If not, return the saucepan to the heat and continue to simmer for a few more minutes, then retest.
9. Process the Jam: Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean with a damp cloth. Place the lids and rings on the jars, tightening them finger-tight. At this stage, you can either put them in a hot water bath, or skip it and refrigerate immediately.
10. Cool and Store: Let the jars cool completely at room temperature. As they cool, you should hear a popping sound, indicating that the lids have sealed properly. Store the sealed jars in a cool, dark place for up to one year. Refrigerate after opening.