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
- 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.
2 tablespoons: 93 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 24g carbohydrate (23g sugars, 0 fiber), 0 protein.
Reviews for Cinnamon Blueberry Jam
"Starting with a pound of blueberries, ending with 2 1/2 cups being used. How much of the crushed blueberries remain?The recipe looks AWESOME! We once made spiced peach jam, and it was very good. I am looking forward to making this jam, as I LOVE blueberry jam/preserves. I am giving 5 stars, based upon expected results."
"Fail safe and delicious.Be sure to boil in a large pan - my pan boiled over when I added the pectin."
"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!"
"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."
"Excellent! This was my first attempt at making jam and it was a success. Delicious recipe! Thank you for sharing it."
"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!"
"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!!!!!!"
"Can I make freezer jam from this recipe?"
"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."
"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."
"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!"
"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!"
"I've made 3 batches of this jam this season. Everyone who tried it gave it rave reviews. Even children like it. The spices are subtle and impart a very nice flavor."
"Really yummy little jam. I would like to note that the recipe calls for 3.5 cups of sugar and the directions call for 2.5 cups. This should be clarified for the future. Really tasty jam even with the lower sugar and something a little extra special to give as a gift."
"This jam is so delicious. I am going to make more jars to give as gifts."
"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."
"Can you substitute the boxed fruit pectin in this recipe? If so, what's the conversion?"
"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~"
"More Cinnamon & Cloves.....AllSpice??"