Easy Blueberry Cinnamon Jam
Easy Blueberry Cinnamon Jam

More on the blueberry front. Today it's an easy-to-make cinnamon-enhanced blueberry jam that makes every toast experience truly special. I ♥️ blueberry season!

For years I've always wanted to make my own jam but been too intimated by the whole canning process. Then I made this Cherry Vanilla Jam and...the angels sang!! It was every bit as good as the fancy jams you buy (actually better) but came together in just minutes and required none of that time consuming and tricky sterilization and canning process. All you do is cook down the fruit with some sugar, lemon juice, cinnamon and vanilla, pour into glass jars and refrigerate. You can't store it in the pantry as you would if it had been traditionally canned, but as long as you keep it chilled, it'll last for several weeks. It's a great way to hang on to summer! Make it today and revel in every cinnamon-y blueberry bite!!

Easy Blueberry Cinnamon Jam

Makes about 20 ounces
You will need an instant read thermometer for this.
Prep Time:  10 minutes: Cook Time:  12-15 minutes


  • 4 1/2 cups fresh blueberries
  • 1 3/4 cups sugar
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons freshly squeezed lemon juice
  • 2 teaspoons vanilla extract

The Recipe

1.  Place the berries, sugar, cinnamon and lemon juice in a large heavy bottomed pot and heat over medium high heat. Use a large wooden spoon to stir everything together and to mash some of the berries against the side of the pot to help them break down a bit. Attach an instant-read thermometer to the pot. As the mixture starts to boil, you must continue to stir so that it doesn't burn on the bottom. When the mixture reaches 213ºF, remove the pot from the heat and stir in the vanilla. Skim off any foam and let cool for about 20 minutes. Then pour into glass jars, let cool to room temperature and refrigerate for up to 1 month.


Note:  Recipe adapted from https://www.theitmom.com/blueberry-vanilla-jam-recipe/

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