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

Cinnamon Blueberry Jam Recipe

Read Reviews (12)
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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

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(12)

AVERAGE RATING
   (8)
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MY REVIEW
Reviewed Aug. 6, 2013

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

MY REVIEW
Reviewed Aug. 6, 2013

Its very good and the cinnamon is a nice subtle background flavor

MY REVIEW
Reviewed Aug. 3, 2013

Question. Is this recipe using the juice from the crushed berries or skins and all?

MY REVIEW
Reviewed Jul. 16, 2013

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.

MY REVIEW
Reviewed Jul. 16, 2013

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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