Homemade Blueberry Jam with Cinnamon and Lemon
This homemade blueberry jam is bursting with the sweet, juicy flavors of fresh blueberries, complemented by the warmth of cinnamon and the bright citrus notes of lemon. Spread it on scones, biscuits, or toast for a taste of summer sunshine.
Instructions
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1
Pulse the fresh blueberries in a food processor until almost fully blended, then transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon zest, and nutmeg. Bring the mixture to a full rolling boil over high heat, stirring constantly.
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2
Stir in the liquid fruit pectin and continue boiling for 1 minute, stirring constantly. Remove from heat and skim off any foam. Ladle the hot jam into 9 sterilized half-pint jars, leaving 1/4-inch headspace. Remove air bubbles, wipe the rims, and adjust the lids. Process the jars in a boiling water canner for 10 minutes.
Nutrition Information
Per serving (based on 9 servings)
Nutrition information is automatically calculated and should be considered an estimate.
