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 Jerseymore
Adapted from tasteofhome.com
pound fresh or frozen blueberries (about 1 quart)
tablespoon bottled lemon juice
teaspoon ground cinnamon
teaspoon ground cloves
pouch (3 ounces) liquid fruit pectin
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.