The health benefits from eating blueberries are so great that we decided to preserve them as a jam. Fresh berries spoil, but our fantastic jam is always at the ready. Paired with a bright hit of lemon juice and warm cinnamon, this jam is a keeper.
Blueberry Cinnamon Jam
Author: The Perfect Portion
Recipe type: Dressings, Sauces & jams
Makes: 24 Topping portions
- 4 cups fresh blueberries
- 2 ¾ cups sugar
- 2 tablespoons lemon juice
- 2 teaspoons ground cinnamon
- 1 (3-ounce) pouch liquid fruit pectin
- Place the blueberries in a food processor, and pulse until mostly smooth.
- Transfer the puréed blueberries to a sauce pot over medium-high heat. Add the sugar, lemon juice, and ground cinnamon, and bring to a boil.
- Stir the pectin into the blueberry mixture, and let boil for 1 minute, stirring constantly.
- Remove from heat, and skim off any foam before transferring to tempered glass jars. Let set, unrefrigerated, for 24–48 hours, or until firm. Once set, store refrigerated for up to 3 weeks.
- If you would like to preserve this jam for longer-term storage (only recommended for people experienced with canning), you need to work with it while it is still hot. Spoon the hot jam into sterilized jars, leaving a ¼ inch of space at the top of each jar. Tap jars on the counter to remove air bubbles, clean the rims, and secure the lids. Process for 10 minutes in a boiling-water canner.
HELPFUL TIP: You can find liquid pectin in the baking aisle of most grocery stores and near the empty canning jars in the kitchen supplies of most big-box retailers.
Serving size: 3 tbsp Calories: 100