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.
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
Small batch spiced blueberry jam is a the perfect addition to your home pantry.
- 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
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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