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