(function(){function place(){var root=document.currentScript&&document.currentScript.parentElement;if(!root)return;var card=root.querySelector(‘.wprm-recipe-snippet,.wprm-recipe-container’);var nav=root.querySelector(‘.recipe-quick-nav’);if(card&&nav&&card.nextElementSibling!==nav)root.insertBefore(card,nav);}if(document.readyState===’loading’)document.addEventListener(‘DOMContentLoaded’,place);else place();})();
Blueberry-spice jam — NCHFP
Ingredients
- 2-1/2 pints ripe blueberries
- 1 tbsp lemon juice
- 1/2 tsp ground nutmeg or cinnamon
- 5-1/2 cups sugar
- 3/4 cup water
- 1 box (1-3/4 oz) powdered pectin
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Add lemon juice, spice, and water. Stir in the pectin and bring mixture to a full, rolling boil over high heat, stirring frequently. Add the sugar and return to a full rolling boil.
- Boil hard for 1 minute, stirring constantly. Remove from heat, quickly skim off foam, and fill sterile jars, leaving 1/4-inch headspace. For more information on how to sterilize jars see "Sterilization of Empty Jars" . Adjust lids and process as recommended in
- Processing: Process Hot, Half-pints or pints, boiling-water canner, 0 - 1,000 ft - 5 minutes.
- Altitude-adjusted processing table: Table 1. Recommended process time for Blueberry-Spice Jam in a boiling-water canner. / Process Time at Elevations of / Style of Pack - Jar Size - 0 - 1,000 ft - 1,001 - 6,000 ft - Above 6,000 ft / Hot - Half-pints or pints - 5 min - 10 - 15
Recipe Notes
Private Notes
Questions or results?
Discuss this recipe with the canning community. Community comments do not replace the tested source or safety classification shown on this page.
Join the discussion
Please log in or create a free account to discuss this recipe. You will return here afterward.
Tried this recipe?
Share your results how it turned out.Safety classification
Tested NCHFP home-canning recipe.
Processing details
Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 5 half-pints.
Tested source
Preparation timeline
Crush blueberries; add lemon juice, spice, water, and powdered pectin; bring to a rolling boil; add sugar and boil hard 1 minute; fill sterile jars; process.
Equipment
Boiling-water canner, half-pint or pint jars, jar lifter, funnel, preserving kettle, and stirring utensils.
Visual method guide
- Prepare and measure ingredients exactly.
- Cook to the source’s boil or set endpoint.
- Fill, process by elevation, and cool undisturbed.
Safety essentials
Use regular powdered pectin and keep the tested blueberry, lemon-juice, sugar, water, and pectin proportions unchanged.
About this recipe
A blueberry jam seasoned with nutmeg or cinnamon and set with regular powdered pectin.
Before you begin
Sterilize jars because the base process is 5 minutes. Crush blueberries one layer at a time and measure accurately.
Altitude/pressure schedule
| Elevation | Half-pints or pints |
|---|---|
| 0–1,000 ft | 5 min |
| 1,001–6,000 ft | 10 min |
| Above 6,000 ft | 15 min |
Serving suggestions
Use on breakfast breads, pancakes, yogurt, or desserts.
FAQ
Which spice may be used? The tested card permits ground nutmeg or cinnamon in the listed amount.
Recipe context and comparison
This formula adds warm spice to a standard powdered-pectin blueberry jam; keep its liquid and pectin balance intact.
Troubleshooting
Return the mixture to a complete rolling boil after adding sugar and maintain the one-minute hard boil.
Source and provenance
Safety-critical values remain tied to the original NCHFP source.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages: