Citrus-Spiced Blueberry Jam
photo by gailanng
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
4 half pint jars
ingredients
- 2 1⁄2 cups fresh blueberries
- 2 1⁄2 cups granulated sugar
- 1 cup honey
- 1 tablespoon fresh-squeezed lemon juice
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon fresh grated orange zest (or 1 tablespoon Grand Marnier)
- 1 (3 ounce) envelope liquid fruit pectin
directions
- Wash 4 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
- Combine the blueberries, sugar, honey, lemon juice, cinnamon, nutmeg and orange zest (add Grand Marnier after the 2 minute boil) in a large, nonaluminum pot. Bring to a full, rolling boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in the Grand Marnier, if using, and pectin. Note: as the heat builds towards a rolling boil, I press the blueberries on the sides of the pot to release the juices.
- For long-term storage at room temperature, ladle hot jam into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (for 15 minutes at 1,000 to 6,000 feet; for 20 minutes above 6,000 feet).
- For storage in refrigerator or freezer, place in plastic freezer containers or glass jars, cover with tight-fitting lids and refrigerate or freeze.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!