Blueberry Jam with Cinnamon

The Recipe: How to make a sweet, spicy, summery blueberry jam in 90 minutes. Blueberry Jam with Cinnamon is perfect for warm blueberry muffins (yum!) and especially the most-amazing Summer Corn Bread with Fresh Blueberries.

The Conversation: Making jam is 10 percent effort and 90 percent timing.

Blueberry Jam with Cinnamon, a big batch in just 90 minutes. Recipe, tips, nutrition & Weight Watchers points @

Making jam is 10 percent effort and 90 percent timing.

Naturally the fruit must be ripe and ready. That's timing, right?

But there's more. Before you start to cook the jam, it's important to get all the “canning business” ready to go, the jars, the hot water bath, the lids and rings, even the towel that'll protect your countertops from hot jars.

You see, to safely can the jam so that it will keep for a year or two without refrigeration, the objective is to have three things hot and waiting when the jam comes off the stove.

#1 JARS For hot, sterilized canning jars, run clean canning jars through an otherwise empty dishwasher. This takes the longest time, depending on your dishwasher’s cycle time.
#2 HOT WATER BATH For the actual “canning,” bring water to a boil in a hot water bath (that’s what the big canning pot is called). I got mine at Target, it included several handy tools. There should be enough water in the hot water bath to cover the jars plus an inch or two more. (That means you'll need less water for half-pint jars, more for pint jars, right?) Be sure to allow for some evaporation.
#3 LIDS & RINGS For clean, sterilized lids and rings, place them in a saucepan and bring to a boil.

For still more canning tips and ideas, check out Practical Home Canning Tips, a long list of the many lessons I learned when I spent an entire summing canning. Yeah, twas a canning-crazy summer.

But the most important timing? You can make a big batch of Blueberry Jam with Cinnamon in just 90 minutes. Really!

ALANNA's TIPS Okay, now two size issues too. First, for cooking the jam, be sure to choose a pot that's big enough for the jam to double in size as it bubbles. Me, I even get out my big stockpot, just to make sure the jam doesn’t boil over, that would be one sticky mess! Second, a typical hot water bath only holds 6 canning jars at a time. This means that to fill half-pint jars (my preference for jams, nice for gifts!), the jam must process in two separate batches. This means filling and processing six jars for the first batch, then reheating the remaining jam to fill and process the remaining five jars. If you can use the jam within a couple of weeks, go ahead, skip the canning step, really! Just keep the jam refrigerated and be sure to use it up.


Hands-on time: 90 minutes
Time to table: 90 minutes
Makes 11 cups jam, enough for 11 half-pint jars or 5 pint jars plus some extra
  • 8 cups (a scant 2-1/2lbs, 1050g) fresh blueberries
  • 6 cups (1200g) sugar
  • Zest of 1 lemon
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 three-ounce pouches liquid fruit pectin

Prep your canning supplies, things do move fast!


In a large, heavy pot, combine all ingredients except the pectin. Bring to a boil, stirring occasionally and smashing the berries with a potato masher as they soften.

Watch carefully, once the jam begins to boil, stir it continuously (no walking away, now!) until the jam reaches a full rolling boil that can’t be stirred down.

Stir in the pectin and let the jam boil for 1 more minute, stirring constantly.

Remove it from the heat, if there’s foam on top, skim it off.


Place a funnel inside a sterilized, hot jar, fill the jar with hot jam, leaving a half-inch of “headspace” from the top of the jar. Remove the funnel and carefully wipe the inside and lip of the jar with a clean, damp cloth, these can interfere with the sealing.

Place a hot lid on the jar, tighten a hot ring on the jar.

Once all the jars are filled, use a jar lifter to carefully drop the jars into the hot water bath filled with boiling water. Bring the water back to a boil, then cover and process for 10 minutes.

Lift the jars out and place on towels on the counter. When the lids seal, the jars will “pop” – a very satisfying sound, that pop!

NUTRITION INFORMATION Per Tablespoon: 30 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 0mg Sodium; 8g Carb; 0g Fiber; 7g Sugar; 0g Protein. WEIGHT WATCHERS POINTS WW Old Points 1/2, WW PointsPlus 1
Adapted from a friend’s recipe. She sent home a jar and we so l-o-v-e-d it with Summer Corn Bread with Fresh Blueberries that I asked if she’d be willing to swap recipes! She uses the same recipe for Blackberry Jam too.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

Go Blue! Celebrate the Wonder of Blueberries!

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna