On waffles or in cocktails, this beautiful spiced blueberry jam is a delicious addition to your pantry.
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Many people might think warm spices belong to the winter holidays, but I find them most enjoyable paired with summer fruit. Cinnamon, nutmeg, and clove add a wonderfully balancing effect to the sweet and tart flavors of berries, and go particularly well with blueberries. Paired with a lovely bright purple color, this spiced blueberry jam is a delicious new addition to your pantry.
Uses for Spiced Blueberry Jam
Spiced blueberry jam can be used in a lot of ways. Warm it up and pour it over pancakes or waffles; drizzle it on creamy brie in your cheese plates; layer it in a yogurt parfait; or use it as a component in mixed drinks for a beautifully purple cocktail.
Recommended Supplies
New to preserving? Here are some great resources to get you started:
- A couple of my favorite books:
- Preserving by the Pint: Quick Seasonal Canning for Small Spaces, by Marisa McClellan
- Saving the Season by Kevin West
- Ball Complete Book of Home Preserving by Judi Kingry
- A simple Home Preserving Kit
- A Large Non-Reactive Pot, like an enameled Dutch Oven (Le Creuset and Lodge both offer options) or a stainless steel jam pot.
- A pot for processing the jars in a water bath – you can use a true water bath canner and rack, or if you’re like me, your largest stainless steel stock pot with a handy blossom trivet in the bottom.
Spiced Blueberry Jam
Ingredients
- 2 pounds fresh blueberries (about 4 cups)
- 1 cup granulated sugar
- 1/2 cup water
- 2 tablespoons lemon juice
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Instructions
- Prepare your jars and lids as per proper water bath canning procedures.
- Combine all of the ingredients in a wide, heavy bottomed jam pot or sauce pan. Bring to boil over medium high heat, and simmer for 20 minutes. Stir frequently to keep the bottom from burning.
- Remove the pan from heat, and transfer the berry mixture to a blender (in batches if necessary). Puree until smooth. Return the syrup to the pot and bring to boil again, letting it reduce 2-3 minutes longer.
- Transfer the mixture to the sterilized jars with ½ inch of headspace. Process in a water bath at 15 minutes and let stand overnight for best results.
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Made this last night and was pleasantly surprised because I was not sure about the warm spices with blueberries, I was so wrong. The jam is so delicious and easy to make. So glad I found your website. Thank you!
Yay! I’m so glad to hear you are a convert. Warm spices and berries are probably one of my favorite combos, in jam, cocktails – really any dessert!
Making now. The uncanned product tastes amazing… tempted to drizzle it over pancakes! ❤️ About to can now. Crossing my fingers that it gells in the canner since it’s rather syrup-like.
Wow this is amazing . I added some pectin as it was quite runny.
Tastes like Christmas x
I’m so glad you loved the flavors! I’ll admit I like a runnier jam, so I’m glad the pectin worked out for you.
Ok. Canning now. I chose to chop/puree up half the berries before
Simmering. A good 20 minutes boil stirring constantly started to thicken a bit .
Looks good …thinking without pectin might be somewhat thinner
Still forming a glaze on the bottom of my boiling pot
Making now! Have decided mid way through boiling not to use my blender.
I never follow a recipe…wish me luck!
The smell was incredible. I messed up my first batch and followed the cup measurement (which didn’t change when I hit the double button). So I added pectin to try thickening it up. It’s still quite runny like a simple syrup so I may just use it in baking or for overnight oats through the winter.