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Honey Blueberry Cobbler Jam

I work at a farmers market, and honey blueberry jam is my top seller. You've gotta taste it with fresh goat cheese and toasted candied pecans. —Krystal Wertman, Humble, Texas
  • Total Time
    Prep: 20 min. +standing
  • Makes
    5 cups

Ingredients

  • 5 cups fresh or frozen blueberries, thawed
  • 1 cup apple juice
  • 1 package (1-3/4 ounces) pectin for lower sugar recipes
  • 1 cup honey
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Directions

  • Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly.
  • Place blueberries in a large saucepan; mash blueberries. Stir in juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in honey, nutmeg and cinnamon; return to a full rolling boil. Boil and stir 1 minute. Remove from heat; stir in vanilla.
  • Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
  • Jam is now ready to use. Refrigerate up to 2 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
  • Freeze option: Freeze up to 12 months. To use, thaw in the refrigerator overnight before serving.
Nutrition Facts
2 tablespoons: 39 calories, 0 fat (0 saturated fat), 0 cholesterol, 13mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

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