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Cinnamon Blueberry Jam

Watching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to first try making jams and jellies myself. This jam is one my family enjoys on warm homemade corn or blueberry muffins. The cinnamon's a bit of a surprise. —Barbara Burns, Phillipsburg, New Jersey
  • Total Time
    Prep: 15 min. Process: 10 min.
  • Makes
    4 half-pints


  • 1 pound fresh or frozen blueberries (about 1 quart)
  • 3-1/2 cups sugar
  • 1 tablespoon bottled lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 pouch (3 ounces) liquid fruit pectin


  • Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly.
  • Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts
2 tablespoons: 93 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 24g carbohydrate (23g sugars, 0 fiber), 0 protein.

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  • David
    Mar 31, 2017

    Starting with a pound of blueberries, ending with 2 1/2 cups being used. How much of the crushed blueberries remain?The recipe looks AWESOME! We once made spiced peach jam, and it was very good. I am looking forward to making this jam, as I LOVE blueberry jam/preserves. I am giving 5 stars, based upon expected results.

  • c l wills
    Aug 14, 2015

    Fail safe and delicious.Be sure to boil in a large pan - my pan boiled over when I added the pectin.

  • elysemelliott
    Jun 28, 2015

    I made this jam as the favor for my wedding. I got so many raves about it! This is going to be a staple in my home forever!

  • kredhead
    Mar 10, 2015

    I adapted this to use in my jam maker, the added spices perk up the blueberry flavor. Gave it as Xmas gifts and it was well received.

  • Lychnis
    Jul 30, 2014

    Excellent! This was my first attempt at making jam and it was a success. Delicious recipe! Thank you for sharing it.

  • BusyNurse1987
    Jul 7, 2014

    Easy and Delicious! I omitted the cloves, but otherwise made exactly as stated. This made 5 half pints plus a 4 oz. jar. Excited about giving these later in the year for Christmas gifts. Will definitely be making more with my remaining berries. Thanks for sharing Barbara!

  • bimba711
    Jun 16, 2014

    As someone who has made jam for 20 years, this recipe is a stand-out!!!!! I live in New England, where local blueberries are abundant in the summer months, so I will be making this jam ALOT!!! Excellent & easy. BUT VERY IMPORTANT-NEVER, EVER ALTER A JELLY OR JAM RECIPE. IT WILL AFFECT THE SET OF YOUR HARD WORK. Jellies & jams are not like typical recipes where you can tweak them-measure accurately & follow the recipe exactly for perfect product every time. Good luck!!!!!!

  • craft_crazy
    Jun 9, 2014

    Can I make freezer jam from this recipe?

  • TasteOfHome_Food_Editor
    Jun 9, 2014

    I see there is some confusion about the amount of sugar and berries to use so I wanted to clarify it all for you. The first step is to crush the berries. After you crush them, you measure out 2-1/2 cups and combine that with 3-1/2 cups of sugar. I hope you will try this since it really is a fantastic jam.

  • Red Hat Milli
    Jun 8, 2014

    This jam is wonderful. While reading over the reviews I would like to comment on CBROWN3706 comment regarding sugar quantity in ingredients list not matching directions list. The 3-1/2 cups in ingredients list is correct. Directions quantity of 2-1/2 cups is for the berries after you have crushed them. You measure out 2-1/2 cups of crushed berries then add to the saucepan with remaining ingredients per recipe.