Cinnamon Blueberry Jam Recipe
- 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
- 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.
Reviews for Cinnamon Blueberry Jam(12)
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In response to questions others wrote: my recipe copied from the magazine in 1994 calls for 3 1/2 c sugar. You can just use juice, but then you're making jelly, not jam. Jam is smoother & easier to spread in my opinion, but you can make how you want. If you want to use boxed pectin, i've not tried switching for liquid so i'm not sure how that would turn out. Also not sure about splenda
Its very good and the cinnamon is a nice subtle background flavor
Question. Is this recipe using the juice from the crushed berries or skins and all?
I am new to canning. Can less sugar be used in this recipe? If so, how much can I cut back? OR can splenda be used in place of the sugar? I thank anyone that can advise me.
I used a food mill to crush the berries since I didn't want all the skins and I didn't add the ground cloves. I have made 3 batches so far. Excellent!
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