Ingredients
Scale
- 3 quarts of blueberries
- 1.5 cups of honey
- 2 teaspoons of lemon juice
- 2 tablespoons of vanilla extract
- 1/2 teaspoon of cinnamon or nutmeg
Instructions
- Mix all of the ingredients together and bring them to a boil. The mixture will be very thick and sticky, but that's normal.
- Once boiling, lower the heat to a high simmer. Keep it at this stage for about 30 minutes, stirring every few minutes to prevent it from sticking and burning on the bottom of the pot.
- After that, check if the jam has set by doing the spoon test and the plate test. If it's not done yet, cook it for a little bit longer.
Notes
To Can:
- Ladle jam into half pint jars, leaving a quarter inch headspace.
- De-bubble to remove as much air as possible, wipe the rims, and put on new lids and rings to fingertip tight.
- Next, place the jars into a canner filled with water, ensuring there is at least an inch of water above the jars. Bring the water to a rolling boil and process the jars for 10 minutes.
- Remember to adjust for your elevation if needed.
- Prep Time: 0 hours
- Canner Processing Time: 10 minutes
- Cook Time: 30 minutes