Blueberry Cinnamon and Vanilla Jam

Blueberry Cinnamon Vanilla Jam

Blueberry Cinnamon Vanilla Jam

With an abundance of fresh berries, I just had to make some blueberry jam. I have added vanilla before, but I decided to add cinnamon to this batch, as well. I love the way berries taste with cinnamon. The new flavor combination was a great choice. So tasty. The recipe is pretty basic- blueberries, sugar and lemon juice. You don’t need pectin in this recipe. The vanilla and cinnamon just add a little something special. So here is the recipe.


Blueberry Cinnamon Vanilla Jam

9 c. crushed blueberries

6 c. sugar

¼ c. lemon juice

3 cinnamon sticks ( 4 inch)

1 T. vanilla


Pick over berries removing any stems. Rinse, drain and crush. Place berries, sugar, lemon juice, cinnamon and vanilla in a large saucepan and heat slowly until sugar has melted. Bring up heat and cook over high heat, stirring often. Stir more as mixture thickens. It will take 20-30 minutes to get to the gel stage. To check for gel stage: dip a metal spoon in blueberry mixture and hold it up sideways. Allow mixture to drip off and when two drops come together to form one larger drop- you are at gel stage. You can also use a candy thermometer. When the jam reaches 220 degrees- or 8 degrees over the temp of boiling water- you are at gel stage. Use a pair of tongs to remove the cinnamon sticks and discard them. Ladle hot jam into clean, hot jelly jars. Fill to within 1/4 inch of the top. Wipe rims and place on lids prepared according to directions on box. Screw lids comfortably tight. Place jars in boiling water bath with water at least 1-2 inches over the tops of the jars. Cover pot and start timing when water returns to the boil. Process 15 minutes. Remove jars to towel, cutting board or cooling rack in a draft-free location. Check seals once jars are cooled. Makes 8-10 jelly jars.


Source: Adapted from Ball Blue Book

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