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Cinnamon Blueberry Jam

Prep Time:

15 min

Cook Time:


4 half-pints


About the Recipe


  • 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


Step 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.

Step 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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