This was an excellent recipe for blueberry jam. The cinnamon really makes it.
6 cups of mashed blueberries (you’ll need 8-10 cups of whole berries to equal this amount)
6 cups sugar
1 lemon, zested and juiced
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 box (two packets) liquid pectin
Fill your canning pot with water and bring to the boil. Sterilize your lids and jars in the boiling water for five minutes. Save your water and keep hot.
Add mashed blueberries and sugar to a large pot. Bring to a boil and add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook for about fifteen minutes. Add pectin and bring to a rolling boil for a full five minutes.
Turn off the heat under the jam and fill jars. Bring your reserved water back to a boil. Wipe rims and apply lids. Screw on the bands and lower into the water. Process in the hot water bath 10 minutes. When time is up, remove from water and cool on the counter. When the jars are cooled, check the seal by pressing on the top of the jar. If there’s no movement, the jar has sealed. Store up to one year in a cool, dark place.