Cinnamon Blueberry Jam

Tis the season to pick Blueberries!

Are you looking for something to do with all the blueberries?  Well, look no further!


Here is one of two FABULOUS Blueberry Jam Recipes: Cinnamon Blueberry, on the left.   Stay tuned for the Green-Tomato Blueberry Jam (one of my favorites) :)

I'll be honest, I'm not a fan of blueberries; my parents, on the other hand, can pick them off the blueberry bush and eat them right then.  Me, the blueberries have to have sugar and other flavors (I don't even like plain blueberry jam).  So when I came across Cinnamon Blueberry Jam recipe and read the rest of the ingredients, I had to give this recipe a try.  I am not disappointed, as a matter of fact - I'll take this over Grape Jam/Jelly any day!

This recipe called for the Liquid Fruit Pectin, rather than the Powder Pectin.

Not only does it have cinnamon, it also has cloves.


We doubled this recipe which is why you see two tabs of butter.

I'm surprised how much I really liked making Jam and how easy it was to can.  It's so simple - throw everything in, stir it over heat, after it starts boiling put the pectin in and boil another minute, then start putting it in jars, then enjoy the fruits of your labor all year!  For full instructions go to a previous recipe for Strawberry Jam.


When we were cooking it, the smell of cinnamon, sugar, and cloves wafted up and put a smile across my face.  (I didn't chop the blueberries down too much).

Cinnamon Blueberry Jam


Recipe by Taste of Home

Prep time: 15 Minutes
Cook time: 15 Minutes
Total time: 30 Minutes
Yield: 8 Pints
Ingredients
  • 1 lb Fresh or Frozen Blueberries (about 1 quart)
  • 3 1/2 Cups Sugar
  • 1 Tbs Bottled Lemon Juice
  • 1 Tbs Butter
  • Pinch of Salt
  • 1/4 Tsp Ground Cinnamon
  • 1/8 Tsp Ground Cloves
  • 1 pouch (3oz) Liquid Fruit Pectin
Cooking Directions
  1. Pulse blueberries in food processor until chunky (they'll cook down). Measure 2-1/2 cups and place in a large saucepan.
  2. Add the sugar, lemon juice, cinnamon, pinch of salt, butter and cloves.
  3. Bring to a rolling boil over high heat, stirring constantly.
  4. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly.
  5. Remove from the heat.
  6. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace.
  7. Wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Stephanie Weaver

Grinning Like An Idiot: Create your Happiness. I'm a stay-at-home mom who doesn't 'stay' very well. I like to provide everyone with resources and ideas for crafts, painting and DIY!