Cinnamon Blueberry Jam

cinnamonblueberry

This is the first jam recipe I ever made, and it is still my favorite – blueberries and cinnamon combine to the best thing ever spread on toast. This one is adapted from a Taste of Home recipe.

Cinnamon Blueberry Jam 

2 pints fresh blueberries
3 1/2 c sugar
1 T fresh lemon juice
1/4 t ground cinnamon
1/8 t ground cloves
1 pouch (3oz) liquid fruit pectin

In a food processor, pulse the blueberries a couple times to break them up. Measure out 2 1/2 cups into a large saucepan. Add the sugar, lemon juice, and spices. On high heat, stirring with a wooden spoon, bring the mixture to a boil. Add the pectin, return to a full boil, and, stirring, boil 1 minute.

Remove the pan from the heat, and carefully ladle the jam into 4 half-pint jars, leaving 1/4-in headspace. Wipe the rims with a clean damn cloth and put on the lids.

Put the closed jars in a large pot of boiling water. Process 10 minutes. Remove the jars from the water to cool completely. Listen for the lids popping so you know they are good and sealed!

Advertisements

2 thoughts on “Cinnamon Blueberry Jam

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s