Honey Blueberry Cobbler Jam Recipe

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Honey Blueberry Cobbler Jam Recipe
Honey Blueberry Cobbler Jam Recipe photo by Taste of Home
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Honey Blueberry Cobbler Jam Recipe

Read Reviews
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I work at a farmers market, and honey blueberry jam is my top seller. You've gotta taste it with fresh goat cheese and toasted candied pecans. —Krystal Wertman, Humble, Texas
MAKES:
40 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
40 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 5 cups fresh or frozen blueberries, thawed
  • 1 cup apple juice
  • 1 package (1-3/4 ounces) pectin for lower sugar recipes
  • 1 cup honey
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Directions

Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly.
Place blueberries in a large saucepan; mash blueberries. Stir in juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in honey, nutmeg and cinnamon; return to a full rolling boil. Boil and stir 1 minute. Remove from heat; stir in vanilla.
Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
Jam is now ready to use. Refrigerate up to 2 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. Yield: 5 cups.
Originally published as Honey Blueberry Cobbler Jam in Simple & Delicious June/July 2015

Nutritional Facts

2 tablespoons: 39 calories, 0 fat (0 saturated fat), 0 cholesterol, 13mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

  • 5 cups fresh or frozen blueberries, thawed
  • 1 cup apple juice
  • 1 package (1-3/4 ounces) pectin for lower sugar recipes
  • 1 cup honey
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  1. Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly.
  2. Place blueberries in a large saucepan; mash blueberries. Stir in juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in honey, nutmeg and cinnamon; return to a full rolling boil. Boil and stir 1 minute. Remove from heat; stir in vanilla.
  3. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
  4. Jam is now ready to use. Refrigerate up to 2 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. Yield: 5 cups.
Originally published as Honey Blueberry Cobbler Jam in Simple & Delicious June/July 2015

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Reviews forHoney Blueberry Cobbler Jam

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MY REVIEW
irishgma User ID: 8463454 230315
Reviewed Jul. 28, 2015

"Family loved this recipe; loved that it is low in sugar. My husband is a diabetic."

MY REVIEW
1971kimberly User ID: 8367518 228712
Reviewed Jun. 29, 2015

"This is super yummy! I gave jars to my neighbor and she loved it also. Very easy to make."

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