Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
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Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Spiced Blueberry Jam — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Spiced Blueberry Jam — Mrs. Wages
Ingredients
- 8 cups smashed blueberries (approximately 4 pounds)
- 5 cups sugar
- 2 tbsp Mrs. Wages® Fruit Pectin Home-Jell®
- 1 lemon, zested and juiced
- 2 tsp cinnamon
- 1/2 tsp grated nutmeg
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
- Prepare a boiling water bath canner and prepare 4 pint jars and lids according to manufacturer's instructions for sterilized jars. Keep jars hot. Pour blueberries into a wide, non-reactive pot. In a small bowl, whisk the pectin into the sugar and add to the fruit.
- Stir and let sit off the heat until the sugar begins to dissolve. Place pot on burner and bring to a boil. Once it is bubbling nicely, add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook for 15-25 minutes, stirring regularly.
- It should become very glossy and look like molten sugar. Test for set by running a spoon or spatula through the jam and holding it up over the pot. If the drips are quite thick and appear to cling to the spoon, the jam is done. If they are still runny, it needs to cook more.
- When jam is done, remove pot from the stove and remove the lave. Funnel jam into prepared jars. Wipe rims, apply lids and rings, and processing in a boiling water bath canner for 10 minutes. When cool, check seals. Lids should be down in the center or stay down when pressed.
- Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.
- Processing: As published by Mrs. Wages: "processing in a boiling water bath canner for 10 minutes" (boiling water bath canner) - 10 minutes.
Recipe Notes
Private Notes
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Cool, verify seals, label, and store correctly.
Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.