Spiced Blueberry Jam

I made this last Fall for the first time and I now have one jar left that I am hoarding for myself until I can pick more berries this summer at the Homestead.  I misjudged how much my family members would like this stuff….truly a unique jam that is oh-so-good on toast…or on a spoon right out of the jar.  Enjoy!



6 Cups Blueberries (for best flavour, use wild blueberries)
2 Tbsp. Lemon Juice
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Allspice
Dash of Ground Cloves
7 Cups Granulated Sugar
1 6-ounce package (2 foil pouches) liquid fruit pectin (I use the Certo Brand)



Place the blueberries in an 8 to 10 quart pot.  Crush blueberries with a potato masher (alternately, a food processor works well, just pulse though, you don’t want blueberry puree). 

Measure 4 1/2 cups crushed berries and put back into the pot.  Stir in Lemon Juice, Cinnamon, Allspice and Cloves.  Stir in Sugar.

Bring mixture to a full, rolling boil, stirring constantly.  Stir in fruit pectin.  Return to a full, rolling boil, stirring constantly.  Boil hard for 1 minute, stirring constantly.  Remove from hear and quickly skim off any foam with a metal spoon.

Ladle into hot, sterlized half-pint canning jars, leaving a 1/4″ headspace.  Wipe jar rims; adjust lids.

Process filled jars in a boiling water canning bath for 5 minutes (start timing when water returns to a boil).  Remove jars from canner; cool on wire racks. 

Makes 9 half-pint jars.

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