- 8 cups fresh blueberries
- 6 cups sugar
- 3 tablespoons lemon juice
- 2 teaspoons ground cinnamon
- 2 teaspoons grated lemon peel
- 1/2 teaspoon ground nutmeg
- 2 pouches (3 ounces each) liquid fruit pectin
- Place blueberries in a food processor; cover and process until blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon peel and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.
- Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized 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: 9 half-pints.
Reviews for Canned Blueberry Jam
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This was an excellent recipe! I added both cinnamon and nutmeg. I also added 1 teaspoon of ginger. It was delicious!
I love everything blueberries and I just bought some this week on sale which makes it even better! After reading some of the other reviews, I, too, cut down on the sugar. Since I am not a huge fan of nutmeg, I omitted that altogether.
And like some of the others, I too, didn't do the hot water bath.
This was an easy recipe to make. I have made blueberry jams before but not used spices. I did think it was a big too much nutmeg for me as I could really taste it for some reason. Great recipe for gift giving!
Why are you suggesting a water bath for jam my mother put jam in hot jars and let set up and then put wax over it?
I have not made this yet. My Mom put up apple sauce for 70 yrs without the water canning method. Just boiled jars, filled with hot apple mixture and sealed. Always lasted over a year. Is it necessary to do the canning step as stated. Eileen