Canning Blueberry Jam With Spices

The USDA Canning Guide gives you the step-by-step process for canning blueberry jam with spices.
From the United States Department of Agriculture
July 24, 2013
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Use the USDA Canning Guide to learn how to can blueberry jam with added spices.
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Learn how to preserve your leftover fruit crops with a water bath canner. Canning jam makes it easy to fill your pantry with fresh-tasting fruit. Follow the steps of the United States Department of Agriculture's Complete Guide to Home Canning to learn how to can at home. This detailed excerpt describes how to can blueberry jam with added spices. Try this and our other canning resources to help you stock up after each harvest.

The following is an excerpt from the USDA Complete Guide to Home Canning covering how to can blueberry jam with spices.

Canning Blueberry Jam With Spices

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 in 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. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.








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