Cinnamon Blueberry Jam

2 1/2 cups crushed blueberries
3 1/2 cups sugar
1 tablespoon bottled lemon juice
1/4 teaspoon cinnamon
scant 1/4 teaspoon ground cloves
1 pouch (3 ounces) liquid fruit pectin

Add spices, sugar, blueberries and lemon juice to an 8 – 10 quart, heavy-bottomed kettle.  

Bring to a full, roiling boil, over high heat, stirring constantly.  Add pectin and return to a roiling boil.  

Boil one minute, stirring constantly.  Remove from heat and skim any foam (if desired; I don’t bother).

Process according to USDA recommendations for jams and jellies for a shelf-stable product:

Submitted by Jim Wilson

Son of James and Lola Wilson

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.