Cinnamon Blueberry Jam Recipe
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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. The cinnamon's a bit of a surprise. —Barbara Burns, Phillipsburg, New Jersey
TOTAL TIME: Prep: 15 min. Process: 10 min.
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Process: 10 min.
MAKES: 32 servings


  • 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

Nutritional Facts

93 calories: 2 tablespoon, 0g fat (0g saturated fat), 0mg cholesterol, 1mg sodium, 24g carbohydrate (23g sugars, 0g fiber), 0g protein .


  1. 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.
  2. 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.
Originally published as Cinnamon Blueberry Jam in Country Woman July/August 1994, p33

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c l wills
Reviewed Aug. 14, 2015

"Fail safe and delicious.

Be sure to boil in a large pan - my pan boiled over when I added the pectin."

Reviewed Jun. 28, 2015

"I made this jam as the favor for my wedding. I got so many raves about it! This is going to be a staple in my home forever!"

Reviewed Mar. 10, 2015

"I adapted this to use in my jam maker, the added spices perk up the blueberry flavor. Gave it as Xmas gifts and it was well received."

Reviewed Jul. 30, 2014

"Excellent! This was my first attempt at making jam and it was a success. Delicious recipe! Thank you for sharing it."

Reviewed Jul. 7, 2014

"Easy and Delicious! I omitted the cloves, but otherwise made exactly as stated. This made 5 half pints plus a 4 oz. jar. Excited about giving these later in the year for Christmas gifts. Will definitely be making more with my remaining berries. Thanks for sharing Barbara!"

Reviewed Jun. 16, 2014

"As someone who has made jam for 20 years, this recipe is a stand-out!!!!! I live in New England, where local blueberries are abundant in the summer months, so I will be making this jam ALOT!!! Excellent & easy. BUT VERY IMPORTANT-NEVER, EVER ALTER A JELLY OR JAM RECIPE. IT WILL AFFECT THE SET OF YOUR HARD WORK. Jellies & jams are not like typical recipes where you can tweak them-measure accurately & follow the recipe exactly for perfect product every time. Good luck!!!!!!"

Reviewed Jun. 9, 2014

"Can I make freezer jam from this recipe?"

Reviewed Jun. 9, 2014

"I see there is some confusion about the amount of sugar and berries to use so I wanted to clarify it all for you. The first step is to crush the berries. After you crush them, you measure out 2-1/2 cups and combine that with 3-1/2 cups of sugar. I hope you will try this since it really is a fantastic jam."

Red Hat Milli
Reviewed Jun. 8, 2014

"This jam is wonderful. While reading over the reviews I would like to comment on CBROWN3706 comment regarding sugar quantity in ingredients list not matching directions list. The 3-1/2 cups in ingredients list is correct. Directions quantity of 2-1/2 cups is for the berries after you have crushed them. You measure out 2-1/2 cups of crushed berries then add to the saucepan with remaining ingredients per recipe."

Reviewed Jun. 5, 2014

"This is for Ceege: I use Sure-Jell in the pink box (Low and No-Sugar recipes). There are directions for using less sugar and for using Splenda. For everyone: For years I have used cinnamon oil -- about 1 or 2 drops per expected 1/2 pint. Using the cloves was a great idea. Thanks!"

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