Cinnamon Blueberry Jam

A small-batch blueberry jam with warm cinnamon and a hint of cloves, brightened with lemon juice and set with liquid pectin. Makes four half-pint jars—perfect for toast or muffins.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Crush blueberries; measure 2 1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly.

Step 2

Remove from the heat; skim off foam. Carefully ladle the hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe the rims and adjust the lids. Process for 10 minutes in a boiling-water canner.