Rating: 4 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
  • 10 Ratings

Cinnamon, allspice, and cloves liven up the taste of this blueberry jam.

Source: Better Homes and Gardens

Gallery

Recipe Summary test

prep:
30 mins
cook:
6 mins
total:
36 mins
Servings:
126
Yield:
9 half-pints
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Crush blueberries. (You should have 4-1/2 cups blueberries.) In an 8- or 10-quart kettle combine crushed blueberries, lemon juice, cinnamon, allspice, and cloves. Stir in sugar.

    Advertisement
  • Bring to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; quickly skim off foam with a metal spoon. Ladle at once into hot, sterilized, half-pint jars*, leaving 1/4-inch headspace. Adjust lids. Process in a boiling-water canner for 5 minutes. Cool. Store in a cool, dark place up to 6 months. Makes 9 half-pints (about 126 1-tablespoon servings).

*

If you would like to use antique canning jars, ladle the hot jam into sterilized, half-pint jars, leaving 1/4-inch headspace. Adjust lids; cool and then store in the refrigerator.

Nutrition Facts

41 calories; carbohydrates 11g; sodium 1mg.
Advertisement