Blueberry Jam Recipe

A blueberry jam recipe with a hint of lemon. One of the nice blueberry recipes for topping pancakes, bagels and english muffins.



The extra flavor the spice adds to this jam recipe isn’t over powering.

What you need:

• 2 1/2 pints ripe blueberries
• 1 tablespoon lemon juice
• 1/2 teaspoon ground nutmeg or cinnamon
• 5 1/2 cups sugar
• 3/4 cup water
• 1 box (1 3/4 ounces) powdered pectin

What you do:

Wash and thoroughly crush blueberries, one layer at a time, in a saucepan.

Add lemon juice, spice and water.

Stir in pectin and bring to a full, rolling boil over high heat, stirring frequently.

Add the sugar and return to a full rolling boil. Boil hard for 1 minute, stirring constantly.

Remove from heat, quickly skim off foam and fill hot, sterile jars, leaving 1/4 inch head space.

Wipe jar rims. Adjust lids and process for 5 minutes in boiling water bath.

Yield: About 5 half-pint jars

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