Blueberries are wonderful plants to have in the garden or just in a pot; they are incredibly healthy and nutritious – and they are wonderful in this Cinnamon Blueberry Jam Recipe. For other blueberry recipes, see the links at the bottom of this post.
1 kg blueberries (I used frozen)
2 tbsp lemon juice
4 cinnamon quills
1kg jam setting sugar (or use ordinary sugar and add 1 pkt pectin)
I really like cinnamon so I added another 2 tsp cinnamon as well. You could add a tsp of cloves or a tsp of vanilla essence instead. Grated orange zest also goes well with blueberries.
Combine blueberries, lemon juice and cinnamon in a preserving pan. Bring to the boil and cook for 2 mins. Mash the blueberries so that they are not whole.
Add sugar stirring over a medium heat for 1 min or until sugar dissolves. Bring to the boil and boil rapidly for 4 mins (removing any foam with a tablespoon).
Test a small amount of jam on a cold saucer (the surface should wrinkle when a spoon is pushed through it). If surface doesn’t wrinkle when testing for ‘set’, return to boil for 2 minutes and repeat the test.
Ladle hot jam into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.
Other recipes with blueberries: