A touch of cinnamon brings out the flavor of the fruit in this very simple spread. Be sure to accurately measure out 4 cups of crushed berries. Precision in measuring is important to ensure success in jam making because fluctuations in the proportions of sugar to fruit to pectin can change the consistency of the final product.
PREP: 30 MINUTES STAND: 30 MINUTES MAKES: 5 HALF-PINTS
1. Place 1 cup of the blueberries in a large bowl. Use a potato masher to crush the berries. Continue adding and crushing berries until you have 4 cups crushed berries.
2. In an extra-large bowl stir together sugar, pectin, and cinnamon. Add the crushed blueberries to the pectin mixture. Stir for 3 minutes.
3. Ladle jam into half-pint freezer containers, leaving a ½-inch headspace. Seal and label. Let stand at room temperature for 30 minutes.
4. Store in the freezer for up to 1 year or in the refrigerator for up to 3 weeks.
PER 1 TABLESPOON: 27 cal., 0 g fat, 0 mg chol., 8 mg sodium, 7 g carb., 0 g fiber, 0 g pro.