Introduction: Spiced Blueberry Jam

About: I love to spend time in the kitchen to relax and feed those I love with great eats and treats.

This jam is my jam! There was a fantastic crop of Ohio blueberries this summer and I was able to can 3 kinds of blueberry jam, blueberry lemon, blueberry lime, and this spiced blueberry jam, I love all 3 for different reasons. This spiced version has a nice blend of warming spices; cinnamon, allspice, and cloves. Not just fantastic on toast, it can be used to top ice cream, make blueberry crumble bars, top cheesecake, eat with Greek yogurt, would be great on a cheese plate, etc. I think I'll enjoy this on cold winter days when I want a warm reminder of what summer feels like.

Spiced bluebery jam is simple to make and can, great for a beginner canner, easy peasy for a seasoned canner. I was able to make several batches in one session.

Recipe from Better Homes and Gardens

Makes 7-10 half pint jars

Step 1: Gather Ingredients

6 cups blueberries. picked over and rinsed

2 tablespoons bottled lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

Dash ground cloves

7 cups sugar

1 6-ounce package (2 foil pouches) liquid fruit pectin

1/4 tsp. unsalted butter (keeps foam down, optional)

Step 2: Prepare and Cook Blueberries

Sterilize jars either in boiling water canner, or in 225F oven at least 20 minutes. Keep water in canner hot, warm lids in a small saucepan, filled with water, over medium-low heat.

Crush blueberries, I find the fastest way is pulsing a few times in my food processor, don't pulverize them, just crush, you can also use a potato masher. (You should have 4-1/2 cups blueberries.)

In an 8- or 10-quart pot combine crushed blueberries, lemon juice, cinnamon, allspice, cloves, and butter. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat.

Step 3: Fill Jars and Process

Quickly skim off foam with a metal spoon. Ladle at once into hot, sterilized, half-pint jars (I also use 4 oz.jars), leaving 1/4-inch headspace. Wipe rims with damp paper towel, adjust lids, and put on screw bands fingertip tight. Process in a boiling-water canner for 5 minutes (start timer when water returns to a boil). Turn off burner and let jars sit in water for 5 minutes. Remove to cooling racks or kitchen towel on your counter. Leave jars alone at least 12 hours before labeling and storing.

Spiced Blueberry Jam jars can be stored away from heat and sunlight up to one year. Keep opened jars in the refrigerator.

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