Best Grandmas Best Blueberry Cinnamon Jam Recipes

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LUSCIOUS BLUEBERRY JAM



Luscious Blueberry Jam image

This perfectly spreadable blueberry jam boasts a beautiful dark color with a sweet, seasonal flavor. -Karen Haen, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Time 40m

Yield 8 cups.

Number Of Ingredients 4

8 cups fresh blueberries
2 tablespoons lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
7 cups sugar

Steps:

  • Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. Mash blueberries; transfer to a Dutch oven. Add lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into containers and cool to room temperature, about 1 hour. , Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.

GRANDMA'S BEST BLUEBERRY CINNAMON JAM



Grandma's Best Blueberry Cinnamon Jam image

Picking blueberries was a family project. We would freeze some and make jam from the rest. Here is a favorite old family recipe for jam. Its an easy one, too! This jam was so good on toast, ice cream, or for filling a simple yellow cake. We all loved it. It was the taste of summer, and memories of fun while berry picking as a...

Provided by Caroline ShupertRecipes

Categories     Jams & Jellies

Time 25m

Number Of Ingredients 8

3 c fresh blueberries, washed
5 1/4 c sugar
1 tsp cinnamon
1/4 tsp cloves, ground
1/4 tsp allspice, ground
1 1/2 Tbsp lemon juice
1 pkg powdered pectin
3/4 c water

Steps:

  • 1. Crush berries in a large bowl and add lemon juice. Stir in sugar and spices and let stand for 10 minutes. In a saucepan, mix pectin and water and bring to a full boil stirring constantly for one minute. Add fruit mixture into pot with pectin water and cook on low for about three minutes. Pour fruit mixture into sterilized jelly jars and top with sterilized lids.
  • 2. Water bath can 10 minutes (at 1000 feet). Remove from canner, cool and test lids. OR After pouring hot jam into jars and putting on lids let jars cool and then freeze. Canning jars are fine for the freezer. When frozen jam is opened it should be kept in the refrigerator and used within a couple of weeks.

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