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Cinnamon Blueberry Jam


- 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. 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.

2. 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.


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