• Yield: Makes 3 half pint jars

  • Time: 20 minutes cooking

This recipe is super speedy, because blueberries need so little prep and because it’s a small batch (it cooks down in less than 15 minutes!). If you make something with berries and post it to social media, make sure to use the hashtag #cantogether so that your fellow jammers and picklers can find you. Let’s keep our preserving community strong!


  • 1 1/2 pounds blueberries, rinsed and picked over for any lingering stems

  • 3/4 cup sugar

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/4 teaspoon cloves

  • 1 tablespoon fresh lemon juice


Prepare a small water bath canning pot and three half pint jars.

Pour the clean blueberries in a low, wide, non-reactive skillet. Using a potato masher, work the blueberries until they're mostly crushed. Stir in the sugar.

Place the pan on the stove over high heat and bring the fruit to a boil. Cook, stirring regularly for 8-10 minutes, until the fruit starts to thicken into jam.

Add the cinnamon, nutmeg, and cloves, along with the lemon juice.

Continue to cook for another 2-3 minutes, until the jam has thickened and you can sculpt it in the pan.

Funnel the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.

When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.

Reprinted with permission from Marisa McClellan's recipe blog Food in Jars.