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Honey Blueberry Cobbler Jam

Total Time

Prep: 20 min. +standing

Makes

5 cups

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
Honey Blueberry Cobbler Jam Recipe photo by Taste of Home

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

  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.

Can you freeze Honey Blueberry Cobbler Jam?

Freeze up to 12 months. To use, thaw in the refrigerator overnight before serving.

Nutrition 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.

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