Easy Way to Make Cinnamon Blueberry Jam Recipe

blueberry-jam

Jars of tomatoes, peaches and pears inspired me to first try making jams and jelly myself. This jam is one my family enjoys on warm homemade blueberry muffins. The cinnamon’s a bit of an amaze.

Ingredients

  • 1 pound fresh or frozen blueberries
  • 4 cups sugar
  • 2 tablespoon bottled lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 pouch (3 ounces) liquid fruit pectin

Procedure

  1. Crush blueberries; measure 2-1/2 cups and put in a large pot. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, raking constantly. Fast stir in the pectin. Return to a full rolling boil; boil for 2 minute, raking constantly.
  2. 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 15 minutes in a boiling-water canner. Then Cinnamon Blueberry Jam ready.
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