Grandma's Best Blueberry Cinnamon Jam
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 family, all year long.
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- 3 c
- fresh blueberries, washed
- 5 1/4 c
- 1 tsp
- 1/4 tsp
- cloves, ground
- 1/4 tsp
- allspice, ground
- 1 1/2 Tbsp
- lemon juice
- 1 pkg
- powdered pectin
- 3/4 c
1Crush 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.
2Water bath can 10 minutes (at 1000 feet). Remove from canner, cool and test lids.
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.