If you love homemade blueberry jam, this spiced blueberry jam is a delicious twist on the classic recipe.
Warm cinnamon, allspice, and cloves add cozy flavor without overpowering the blueberries. It’s perfect for fall breakfasts, holiday gifts, toast, biscuits, and desserts.
Looking for more blueberry ideas? See all my blueberry recipes, drinks, and growing tips here.
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Love homemade preserves? Browse all of my jams and jellies recipes here.
If you’re new to canning, start with my Water Bath Canning for Beginners guide before you begin.
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Why You’ll Love This Spiced Blueberry Jam
- Easy water bath canning recipe
- Delicious warm spice flavor
- Great way to preserve blueberries
- Perfect for toast, biscuits, and gifting
- Wonderful fall and holiday jam
Ingredients for Spiced Blueberry Jam
- 2 pouches liquid fruit pectin
- 6 cups prepared blueberries
- 2 tablespoons fresh or bottled lemon juice
- 7 cups granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon butter (optional, helps reduce foam)
How to Make Spiced Blueberry Jam
Step 1: Prepare Jars
Wash jars, lids, and rings and keep hot until ready to fill.
Canning Expertise: Rachel Paxton is a certified Master Home Food Preserver with over 25 years of hands-on experience in safe home canning and food preservation.
Need tools first? See my favorite canning supplies for beginners here.
Step 2: Prepare the Blueberries
Wash berries and remove stems.
Want to try making your own jelly at home?
Get my free guide with 8 easy, beginner-friendly jelly recipes you can confidently make.
Mash blueberries in batches using a potato masher.
Measure 6 cups crushed berries into a large saucepan.
Step 3: Cook the Jam
Add:
- Lemon juice
- Cinnamon
- Allspice
- Cloves
- Sugar
- Butter (optional)
Bring mixture to a full rolling boil, stirring constantly.
Stir in liquid pectin.
Return to a full rolling boil and boil hard for 1 minute, stirring constantly.
Remove from heat and skim foam if needed.
Want to understand how pectin works? Read my guide: All About Pectin for Homemade Jam.
How to Can Spiced Blueberry Jam
Step 1: Fill the Jars
Ladle hot jam into hot jars.
Leave 1/8 inch headspace.
Need help measuring? Read: How to Measure Headspace for Canning.
Wipe rims clean.
Apply lids and rings finger tight.
Step 2: Process in Water Bath
Place jars in boiling water canner.
Water should cover jars by 1–2 inches.
Bring to a gentle boil and process for 10 minutes.
Step 3: Cool and Test Seals
Remove jars and cool undisturbed for 12 hours.
After cooling:
Read: How to Test Canning Jar Seals (3 Easy Methods)
Refrigerate any unsealed jars.
Yield and Storage
- Makes about 3 pints or 6 half-pints
- Store sealed jars in a cool, dark place for 1 year
- Refrigerate after opening
Ways to Use Spiced Blueberry Jam
This jam is delicious:
- On toast or English muffins
- Spread on biscuits or scones
- Spoon over cheesecake
- Stirred into yogurt
- Paired with cream cheese on crackers
- Added to thumbprint cookies
Tips for Best Results
- Use ripe blueberries for best flavor
- Stir constantly while boiling
- Measure ingredients accurately
- Keep jars hot before filling
- Do not reduce sugar unless using a tested low-sugar recipe
More Blueberry Recipes to Try
You might also enjoy:
- Blueberry Jam
- Blueberry Lavender Jam
- Blueberry Pie Filling
- Blueberry Syrup
- Blueberry Vinegar and Vinaigrette
You can also browse all my blueberry recipes and growing tips here.
FAQs
Does the spice overpower the blueberries?
No. The spices add warmth and depth while the blueberry flavor still shines.
Can I use frozen blueberries?
Yes. Thaw first and include juices.
Is this good for gifts?
Absolutely. It makes a beautiful fall or holiday homemade gift.
Scroll down to the recipe card below for the full printable recipe.
Easy homemade spiced blueberry jam recipe for water bath canning. Made with cinnamon, allspice, and cloves for a warm twist on classic blueberry jam.
- 6 cups prepared crushed blueberries
- 2 tablespoons bottled or fresh lemon juice
- 7 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon butter optional, reduces foam
- 2 pouches liquid fruit pectin
-
Wash jars, lids, and rings.
-
Keep jars hot until ready to fill.
-
Prepare boiling water canner and begin heating water.
-
Wash blueberries and remove stems.
-
Mash berries in batches with a potato masher.
-
Measure 6 cups crushed blueberries into a large saucepan.
-
Add lemon juice, cinnamon, allspice, cloves, sugar, and butter if using.
-
Bring mixture to a full rolling boil over high heat, stirring constantly.
-
Stir in liquid pectin.
-
Return to a full rolling boil and boil hard for 1 minute, stirring constantly.
-
Remove from heat and skim foam if needed.
-
Ladle hot jam into hot jars.
-
Leave 1/8 inch headspace.
-
Wipe jar rims clean.
-
Apply lids and rings finger tight.
-
Process in boiling water bath for 10 minutes.
-
Remove jars and cool undisturbed for 12 hours.
-
Check seals before storing.
Store sealed jars in a cool, dark place for up to 1 year.
Refrigerate after opening.
Unsealed jars should be refrigerated and used first.
Frozen blueberries may be used if thawed first.
Great for fall breakfasts and holiday gifting.
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