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Cinnamon Blueberry Jam Recipe

Added by nisi_nia August 19, 2017 @ 10:32 AM
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Cinnamon Blueberry Jam Recipe

*2 Tb powdered pectin for every pouch of liquid pectin. Whisk into sugar before adding fruit.


  • 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.
  2. 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.
  3. 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.