Cinnamon Blueberry Jam
From Self-sufficiency
Revision as of 20:27, 2 January 2010 by Jontas (Talk | contribs) (Created page with '2 1/2 cups crushed blueberries<br/> 3 1/2 cups sugar<br/> 1 tablespoon bottled lemon juice<br/> 1/4 teaspoon cinnamon<br/> scant 1/4 teaspoon ground cloves<br/> 1 pouch (3 ounces…')
2 1/2 cups crushed blueberries
3 1/2 cups sugar
1 tablespoon bottled lemon juice
1/4 teaspoon cinnamon
scant 1/4 teaspoon ground cloves
1 pouch (3 ounces) liquid fruit pectin
Add spices, sugar, blueberries and lemon juice to an 8 - 10 quart, heavy-bottomed kettle.
Bring to a full, roiling boil, over high heat, stirring constantly. Add pectin and return to a roiling boil.
Boil one minute, stirring constantly. Remove from heat and skim any foam (if desired).
Process according to USDA recommendations for jams and jellies for a shelf-stable product: http://www.uga.edu/nchfp/how/can7_jam_jelly.html
