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Publication #FCS8328

 

Jam with Added Pectin: Blueberry-Spice Jam 1

United States Department of Agriculture, Extension Service2

Blueberry-Spice Jam

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

Yield: About 5 half-pints

Procedure: Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Add lemon juice, spice, and water. Stir pectin and bring 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 "Jars and Lids," (FCS 8255).

Adjust lids and process as recommended in Table 1.

Tables

Table 1. 

Recommended process time for blueberry-spice jam in a boiling-water canner.

 

Process Time at Altitudes 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

*After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.

Footnotes

1.

This document is Fact Sheet FCS 8328, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: May 2003. Revised: August 2005. Reviewed: May 2011. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. Please visit the EDIS website at http://edis.ifas.ufl.edu.

2.

Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville FL 32611.

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other extension publications, contact your county Cooperative Extension service.

U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A. & M. University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, Dean.