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Cinnamon Blueberry Jam Recipe

Cinnamon Blueberry Jam Recipe photo by Taste of Home

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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. The cinnamon's a bit of a surprise. —Barbara Burns, Phillipsburg, New Jersey

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Cinnamon Blueberry Jam Recipe

Prep: 15 min. Process: 10 min.

Yield: 32 Servings

15 10 25

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.

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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Cinnamon Blueberry Jam

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Reviewed on Jun. 21, 2012 by Sherril17

This jam is so delicious. I am going to make more jars to give as gifts.

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~

Reviewed on Feb. 03, 2008 by Dan_R

More Cinnamon & Cloves.....AllSpice??