Cinnamon Blueberry Jam: The Best Cinnamon Blueberry Jam Recipe from Cook'n

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	Cinnamon Blueberry Jam

Serves: 64

Print this Recipe

Yield: 4 half-pints

Barbara Burns, Phillipsburg, New Jersey

   1 pound fresh or frozen blueberries (about 1 quart)
   3-1/2 cups sugar
   1 tablespoon lemon juice
   1/4 teaspoon ground cinnamon
   1/8 teaspoon ground cloves
   1 (3-ounce) pouch liquid fruit pectin

Crush blueberries; measure 2-1/2 cups and place in a large kettle. Add the sugar, lemon juice, cinnamon and cloves; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat. Skim off foam. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process 15 minutes in a boiling-water bath.

© Copyright Reiman Publications, 1993-1997

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