Spiced Blueberry Jam
I often call refer to blueberry jam as my “gateway” preserve. It was the first canning project I did on my own, and rapidly led me down the path to many happy hours over the canning pot. I still make it just like my mom always does, with plenty of cinnamon, nutmeg, and lemon. The combination makes it taste ever so slightly of Christmas.
Directions
Prepare a boiling water bath canner and prepare 4 pint jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Pour blueberries into a wide, non-reactive pot. In a small bowl, whisk the pectin into the sugar and add to the fruit. Stir and let sit off the heat until the sugar begins to dissolve.
Place pot on burner and bring to a boil. Once it is bubbling nicely, add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook for 15-25 minutes, stirring regularly. It should become very glossy and look like molten sugar.
Test for set by running a spoon or spatula through the jam and holding it up over the pot. If the drips are quite thick and appear to cling to the spoon, the jam is done. If they are still runny, it needs to cook more.
When jam is done, remove pot from the stove and remove the lave. Funnel jam into prepared jars. Wipe rims, apply lids and rings, and processing in a boiling water bath canner for 10 minutes.
When cool, check seals. Lids should be down in the center or stay down when pressed.
Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
Ingredients
Directions
Prepare a boiling water bath canner and prepare 4 pint jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Pour blueberries into a wide, non-reactive pot. In a small bowl, whisk the pectin into the sugar and add to the fruit. Stir and let sit off the heat until the sugar begins to dissolve.
Place pot on burner and bring to a boil. Once it is bubbling nicely, add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook for 15-25 minutes, stirring regularly. It should become very glossy and look like molten sugar.
Test for set by running a spoon or spatula through the jam and holding it up over the pot. If the drips are quite thick and appear to cling to the spoon, the jam is done. If they are still runny, it needs to cook more.
When jam is done, remove pot from the stove and remove the lave. Funnel jam into prepared jars. Wipe rims, apply lids and rings, and processing in a boiling water bath canner for 10 minutes.
When cool, check seals. Lids should be down in the center or stay down when pressed.
Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.
