Honey Blueberry Cobbler Jam

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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


1. Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly.

2. Place blueberries in a large saucepan; mash blueberries. Stir in juice and pectin. Bring to a full rolling boil over high heat, stirring constantly.

3. Stir in honey, nutmeg, and cinnamon; return to a full rolling boil. Boil and stir 1 minute. Remove from heat; stir in vanilla.

4. 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.

5. Jam is now ready to use. Refrigerate up to 2 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

Bon Appetit!

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