Grandma's Best Blueberry Cinnamon Jam

Caroline ShupertRecipes


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 family, all year long.


★★★★★ 1 vote

6-8 jars
15 Min
10 Min


  • 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

How to Make Grandma's Best Blueberry Cinnamon Jam


  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.


    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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About Grandma's Best Blueberry Cinnamon Jam

Course/Dish: Jams & Jellies

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