Best 6 Grandmas Best Blueberry Cinnamon Jam Recipes

CINNAMON BLUEBERRY JAM

Steps:

• Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

GRANDMA'S BEST BLUEBERRY CINNAMON JAM

Steps:

• 1. Crush berries in a large bowl and add lemon juice. Stir in sugar and spices and let stand for 10 minutes. In a saucepan, mix pectin and water and bring to a full boil stirring constantly for one minute. Add fruit mixture into pot with pectin water and cook on low for about three minutes. Pour fruit mixture into sterilized jelly jars and top with sterilized lids.
• 2. Water bath can 10 minutes (at 1000 feet). Remove from canner, cool and test lids. OR After pouring hot jam into jars and putting on lids let jars cool and then freeze. Canning jars are fine for the freezer. When frozen jam is opened it should be kept in the refrigerator and used within a couple of weeks.

EASY SMALL-BATCH BLUEBERRY JAM

Steps:

• Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

GRANDMA CATHERINE'S BLUEBERRY PIE

Steps:

• 1. For the crust, use your favorite recipe or try this one... In a bowl add the flour, salt, and shortening. Use 2 table knives or a pastry cutter to cut the dough.
• 2. Add the water and then cut the ingredients until the dough comes together.
• 3. Divide into 2 balls.
• 4. Roll each ball out each large enough to fit the pie pan.
• 5. Place the bottom crust into the pie pan (traditional, not deep dish) and trim the edges.
• 6. For the pie filling, combine berries, sugar, flour, salt, and lemon juice.
• 7. Fill an 8 or 9-inch pastry-lined pie pan with the blueberry mixture.
• 8. Dot top with butter.
• 9. Then add the top crust.
• 10. Slit the top.
• 11. Optional before baking - using a pastry brush, brush the top with milk.
• 12. Sprinkle the top with granulated sugar.
• 13. Bake in a 375 oven for 55-60 minutes.
• 14. Let the pie cool.

GRANDMA'S BLUEBERRY PEACH JAM RECIPE

Steps:

• Clean and crush berries. Put in large saucepan.
• Cut peach slices into pieces and grind in food processor or food mill. Add to berries.
• Mix pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil; stirring constantly.
• Add sugar all at once. Bring to a full boil and boil hard for 1 minute, stirring constantly.
• Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.

GRANDMA'S BLUEBERRY BUCKLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Prepare buckle: beat sugar and butter in a bowl using an electric mixer until creamy and smooth. Beat in eggs. Whisk flour, baking powder, and salt together in a separate bowl. Stir flour mixture into creamed butter mixture, alternating with milk, until batter is just combined; fold in blueberries. Pour batter into the prepared pan.
• Prepare topping: combine sugar, flour, and cinnamon together in a bowl. Cut in cold butter using a pastry blender or 2 knives until topping is crumbly. Sprinkle topping over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool buckle on a wire rack.