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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.
This recipe is:
Contest Winning
Quick
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 Analysis: 2 tablespoons equals 93 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 24 g carbohydrate, trace fiber, trace protein.
Originally published as Cinnamon Blueberry Jam in Country Woman July/August 1994, p33
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Reviewed on Jun. 10, 2011 by linsvin
You wouldn't think such a small amount of cinnamon and cloves would give this jam much flavor, but it's just what made it stand out among other blueberry jam recipes. I just love this jam! Only wish it made more than four half pints. Next time I'll make a double batch.
Reviewed on Aug. 21, 2009 by Sweet Cakes
Can you substitute the boxed fruit pectin in this recipe? If so, what's the conversion?
Reviewed on Dec. 12, 2008 by thuber1
I've been making this jam for years....every Christmas season! I wouldn't change a thing in the recipe. I give jars of this as gifts and I get only rave reviews!~thuber~
I've been making this jam for years....every Christmas season! I wouldn't change a thing in the recipe. I give jars of this as gifts and I get only rave reviews!
~thuber~
Reviewed on Feb. 03, 2008 by Dan_R
More Cinnamon & Cloves.....AllSpice??
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