Sunday, September 29, 2013

Blueberry Cinnamon Jam

(originally made 9/2011)

Used up the last of the year's berries to make this jam yesterday.   Recipe didn't state what to do with the water, so I added with the berries to the pan.    Upped the cinnamon a little.   I didn't measure the berries too carefully and I got 10 1 cup jars.      Not overly sweet, nice cinnamon taste.   Berries still have some body to them.    Would also be good on waffles, ice cream or to top cheesecake.



Blueberry Jam with Cinnamon


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10              cups  fresh blueberries (washed and any stems removed)
  2               cups  raw cane sugar
  2               cups  splenda (if you don't want to use splenda use 4 cups raw cane sugar)-- used all sugar
  1             packet  sure gel low sugar jam
  1                tsp  cinnamon
     1/2           cup  water
     1/4           cup  lemon juice

Rinse blueberries and place into a heavy bottom pot (I used a 5 qt pot) and add in 1/4 cup of white sugar mixed with the package of pectin and lemon juice. Slowly bring to a boil while stirring constantly. Once boiling add in splenda and remaining sugar and cinnamon all at once. Keep stirring constantly and bring back to a rolling boil. Boil for one minute and then remove from heat and place into sanitized mason jars (fill up to a 1/2 inch from the top of the jar - this is where a jar funnel comes in super handy) . Carefully wipe off any spills and place lids and rings on the jars. Use your tongs and place filled jars back into the large pot of hot water, bring to a boil and let boil for 10 minutes. Remove jars with the tongs and let dry on a cooling rack undisturbed overnight.

Source:
  "http://stephchows.blogspot.com/2011/08/blueberry-cinnamon-jam.html"

Yield:
  "9 cups"

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