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Cinnamon Blueberry Jam




Source of Recipe


Taste Of Home


Recipe Introduction


Watching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to first try making jams and jellies myself. I can remember, as a girl, going down into her cellar—all those jars on the shelves gave me such a warm homey feeling! This jam is one my family enjoys on warm homemade corn or blueberry muffins. Friends who try it like it, too. The cinnamon's a bit of a surprise. Over the years, I've lived in town and out of town, and my husband and I both prefer here in the country. We are the parents of three children, including a son, 17, who's still at home.


List of Ingredients




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


Recipe




* 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.

* 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. Yield: 4 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Analysis: 2 tablespoons equals 93 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 24 g carbohydrate, trace fiber, trace protein.