Cinnamon Blueberry Jam
Country Woman
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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. Friends who try it like it, too. The cinnamon's a bit of a surprise.
Over the years, I've lived in town and out of town, and my husband and I both prefer here in the country. We are the parents of three children, including a son, 17, who's still at home.
SERVINGS: 32
CATEGORY: Low Fat
METHOD: Water Bath
TIME: Prep: 15 min. Process: 15 min. + standing
Ingredients:
- 1 pound fresh or frozen blueberries (about 1 quart)
- 3-1/2 cups sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1/8 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. Pour hot jam into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. Yield: 4 half-pints.