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Spiced Blueberry Jam

Source of Recipe

From "Blue Ribbon Canning" by Linda J Amendt


Recipe Introduction

"A great way to start Christmas morning is with a family favorite. For a special treat, Roxanne makes homemade blueberry pancakes and tops them with this jam and warm maple syrup."

List of Ingredients

â—¦ 6 cups whole blueberries, lightly crushed
â—¦ 1 box (2 ounces) powdered pectin
â—¦ 2 tablespoons freshly squeezed lemon juice
â—¦ 1 teaspoon ground cinnamon
â—¦ ¼ teaspoon ground ginger
â—¦ ¼ teaspoon ground nutmeg
â—¦ 5 cups granulated sugar


Recipe

In an 8-quart stainless steel stockpot, combine the blueberries, pectin, lemon juice, cinnamon, ginger, and nutmeg. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.

Add the sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam.

Ladle the jam into hot jars, leaving ¼ inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.

Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to one year.

Makes about seven 8-ounce jars