Cinnamon Blueberry Jam Recipe

Watching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to first try making jams and jellies myself. I can remember, as a girl, going down into her cellar—all those jars on the shelves gave me such a warm homey feeling! This jam is one my family enjoys on warm homemade corn or blueberry muffins. The cinnamon's a bit of a surprise. —Barbara Burns, Phillipsburg, New Jersey

Cinnamon Blueberry Jam Recipe

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    half-pints


Ingredients

  • 1

    pound fresh or frozen blueberries (about 1 quart)

  • 3-½

    cups sugar

  • 1

    tablespoon bottled lemon juice

  • ¼

    teaspoon ground cinnamon

  • teaspoon ground cloves

  • 1

    pouch (3 ounces) liquid fruit pectin

Directions

Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 4 half-pints. Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude. Nutritional Facts 2 tablespoons equals 93 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 24 g carbohydrate, trace fiber, trace protein.


Nutrition

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