Thursday, July 28, 2011

Spiced Blueberry Jam

At the farmers market I am a part of here in Acton, we have a fabulous fruit vendor, Monadnock Berries. Without fail, every week I buy their blueberries. They are sweet, juicy, and most weeks don't even make it to be canned. Well this week I bought 2 quarts, and these lovely berries made their way into my Spiced Blueberry Jam, which is an altered version of Ellie Topp and Margaret Howard's found in The Complete Book of Small-Batch Preserving.


  • 5 cups of fresh, local blueberries

  • 2 cups of granulated sugar

  • 1/2 cup of local honey

  • 1 tsp of ground nutmeg (grate fresh nutmeg if available!)

  • 1 tsp of cinnamon

  • 1 tbsp of lemon juice

  • 1 cup of water

  • 2 pouches of Ball No Sugar pectin

For this batch, I was lucky to have whole cinnamon that I picked up at a market in Nevis, where I just recently enjoyed my honeymoon! The smell when grated was heavenly!!


  1. Grate your nutmeg (and cinnamon if you have some!)

  2. Place the cleaned blueberries, sugar, honey, lemon juice, water, nutmeg and cinnamon in a non-reactive saucepan

  3. Bring the mixture to a full boil and boil for a couple minutes

  4. Add the pectin and let it boil for another 3 minutes

  5. Ladle into your hot, sterile jars

  6. Process them for 10 minutes

  7. Enjoy!

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