Honey Blueberry Cobbler Jam

Name: Honey Blueberry Cobbler Jam
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5 cups
Ingredients: 5 cups fresh or frozen blueberries, thawed; 1 cup apple juice; 1 package (1-3/4 ounces) pectin for lower sugar recipes; 1 cup honey; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cinnamon; 1 teaspoon vanilla extract

Total Time Prep: 20 min. +standing

Yield 5 cups

Test Kitchen Approved

I work at a farmers market, and honey blueberry jam is my top seller. You've gotta taste it with fresh goat cheese and toasted candied pecans. —Krystal Wertman, Humble, Texas

Ingredients

5 cups fresh or frozen blueberries, thawed
1 cup apple juice
1 package (1-3/4 ounces) pectin for lower sugar recipes
1 cup honey
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions

Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly.
Place blueberries in a large saucepan; mash blueberries. Stir in juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in honey, nutmeg and cinnamon; return to a full rolling boil. Boil and stir 1 minute. Remove from heat; stir in vanilla.
Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
Jam is now ready to use. Refrigerate up to 2 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

Nutrition Facts

2 tablespoons: 39 calories, 0 fat (0 saturated fat), 0 cholesterol, 13mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

I work at a farmers market, and honey blueberry jam is my top seller. You've gotta taste it with fresh goat cheese and toasted candied pecans. —Krystal Wertman, Humble, Texas

Recipe Creator