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Cinnamon Blueberry Jam Recipe
Cinnamon Blueberry Jam Recipe photo by Taste of Home

Cinnamon Blueberry Jam Recipe

Publisher Photo
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

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Cinnamon Blueberry Jam

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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.

MY REVIEW
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!

MY REVIEW
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!!!!!!

MY REVIEW
Reviewed Jun. 9, 2014

Can I make freezer jam from this recipe?

MY REVIEW
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.

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