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Cinnamon Blueberry Jam Recipe

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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.

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32 Servings
Prep: 15 min. Process: 10 min.

Ingredients

1 pound fresh or frozen blueberries (about 1 quart)
3-1/2 cups sugar
1 tablespoon bottled 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. 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.

Nutritional Analysis: 2 tablespoons equals 93 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 24 g carbohydrate, trace fiber, trace protein.

Cinnamon Blueberry Jam published in Country Woman July/August 1994, p33

Reviews for Cinnamon Blueberry Jam (3)

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