I’m on a jam making kick, and I have been liking the spiced jam varieties since they are hard to find in stores. Like the Mango and Cardamom Jam, I wanted to explore the combination of fruit and spices with this recipe. The jam turned out very well and I liked the clove and cinnamon flavors with the sweet blueberries. Next time I might mash up the blueberries a bit more before cooking. I assumed that when the fruit cooked the skins would fall apart but they didn’t. I look forward to having this jam with toast in the mornings!
Spiced Blueberry Jam
(Makes about 3 Cups)
Printable Version
Ingredients:
- 3 heaping cups of fresh blueberries
- 3 1/2 cups sugar
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 pouch liquid fruit pectin (Certo brand)
Directions:
- Wash blueberries and remove stems.
- Place about 1 cup of the blueberries at a time into a bowl and mash with a potato masher or a fork.
- In a saucepan, combine the berries, sugar, lemon juice, cinnamon and cloves. Stir together and bring to a full rolling boil, stirring occasionally.
- Add the pouch of liquid pectin. Return to a hard boil, and cook 1 minute, stirring constantly.
- Skim off the foam with a spoon.
- Ladle the hot jam into hot, sterilized half-pint canning jars, leaving 1/4-inch head-space.