On tonight’s live broadcast over on Facebook (Monday, June 18, 9 pm ET/6 pm PT), I am going to be making a small batch of spiced blueberry jam. This recipe is super speedy, because blueberries need so little prep and because it’s a small batch (it cooks down in less than 15 minutes!).
I will show you how to process the jars so that it’s shelf stable, but you could also scrape the jam into a couple containers, stash them in the fridge, and eat through them over the course of the next couple months. Perfect for folks who want to make their jam right now!
Oh, and don’t forget about Can Together! This month, we’re focusing on berry preserves. If you make something with berries and post it to social media, make sure to use the hashtag #cantogether so that your fellow jammers and picklers can find you. Let’s keep our preserving community strong!
Small Batch Spiced Blueberry Jam
- 1 1/2 pounds blueberries rinsed and picked over for any lingering stems
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 tablespoon fresh lemon juice
- Prepare a small water bath canning pot and three half pint jars.
- Pour the clean blueberries in a low, wide, non-reactive skillet. Using a potato masher, work the blueberries until they're mostly crushed. Stir in the sugar.
- Place the pan on the stove over high heat and bring the fruit to a boil. Cook, stirring regularly for 8-10 minutes, until the fruit starts to thicken into jam.
- Add the cinnamon, nutmeg, and cloves, along with the lemon juice.
- Continue to cook for another 2-3 minutes, until the jam has thickened and you can sculpt it in the pan.
- Funnel the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
- When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
Thank you for doing fb live making this jam. I bought berries and am making it this week. Question… can I use apple cider vinegar as a replacement for red wine vinegar when pickling vegetables?
Yes. Vinegars are interchangeable as long as they’re 5% acidity.
Could I use frozen blueberries? I still have some from last years pickin’
Would you recommend thawing the blueberries first with the sugar before crushing, or just thaw and then crush as the recipe directs? Seems like I read once that it was better to thaw fruit for canning with the sugar. Thanks for any info!
I would sugar the berries as they thaw, it helps prevent them from discoloring.
Oh, Boy. We have a great crop of blueberries coming on….next month. I will be sure to try this recipe. Thanks Marisa.
Oh my. This is a keeper. I just made a batch with berries out of the freezer. I slathered the pan scrapings onto a piece of toast, and I’m in love. Thank you!!
I made this today and it’s delicious. I made two batches (separately, not doubled) and both times I only got 2 and a quarter half-pints. Still worth it, but with the price of blueberries here, it made for some expensive jam.
I’m looking for small batches to use as a filling for some spritz cookies I’ll be making.
Because this is a small batch, it doesn’t need additional pectin.
Thanks for getting back to me.
Have used your suggestions and recipes often, since I started canning….all of 2 months.
Glad to be of help!
I love your small batch recipes! I find that I often overcook blueberry jam, so that it’s too set, if I wait for it to reach 220 degrees or for it to set on a cold plate… do those tests not really work for blueberry jam? Is it better to just cook it for the times that you indicate in the recipe?
The most important thing is to use your judgment. Neither cooking time or temperature are perfect ways to judge doneness. I find that the cold plate test is a useful tool, as is watching how the jam falls off the spatula.
Hi Marisa, I’m curious if there is any issue with doubling or tripling the recipe as is? Or, do I need to consider changing the amount of sugar or acid, or consider adding pectin. I love your small batch recipes, but sometimes I want to make more in one go.
This blog post lays out the issues with increasing batch sizes. https://foodinjars.com/blog/canning-101-why-you-shouldnt-double-batches-of-jam/
So, I froze the blueberries I picked before I weighed them 🙁 Anyone know if I can thaw and then weigh? Adjust the weight to accommodate the frozen berries?
Or if there’s a cup measurement to use instead. I know Marissa is busy with twin babies…thanks!
It’s better to weigh frozen then defrost and weigh.
Thanks so much for reply! I know you’re busy with those delicious babies!
I really don’t know if I’m going to like “spiced” blueberry jam. Do I really need to add the cinnamon, nutmeg, and cloves?? I’ve always just had plain blueberry jam.
You don’t have to use the spices if you don’t want them.
I noticed this recipe in your article appearing in the August issue of Fine Cooking, but using 1.25 cups (one and one-quarter cups) of sugar. Is there a typo in the magazine or ??? Would like to clarify before I attempt it. Thanks!
They are simply two different recipes. One is higher in sugar, the other is lower. Either will work. It just depends on which one you want to make.
Thank you! Great jam recipe! I just made it this afternoon because I had about a cup of leftover blueberries.
My mom makes a blueberry jam using lemon zest, juice but I had never thought about using nutmeg. It brings a really nice sort of warmth to the flavor of the jam.
So glad you like it!
My husband is Diabetic can I make this with sweetener
You can replace the sugar with an artificial sweetener, but the jam isn’t going to thicken in the same way because sugar aids in thickening. It will be more of a sauce than jam.