Every summer I look forward to blueberry season. As soon as the berries are ready, I start thinking about filling a few jars for the pantry. Homemade blueberry jam is one of those things we reach for all year, on toasted rice cakes, yogurt, pancakes, or with a piece of good sourdough.

I like to keep mine lower in sugar and let the blueberries be the main flavour. Instead of adding lots of sugar, I slowly simmer the berries with cinnamon, nutmeg, and cloves. It’s simple, and the spices add just enough warmth without taking away from the fruit.

Start With Good Blueberries
The better the berries, the better the jam. If you can, grow your own or buy organic or unsprayed blueberries from a local farm. Freshly picked berries have the best flavour, and you know exactly how they were grown.

Before I make jam, I wash the blueberries in my salad spinner. I fill it with cool water, add a spoonful of baking soda, and let the berries soak for about 10–15 minutes. Then I rinse them well with clean water and spin them dry. It’s a quick, gentle way to clean a large batch without bruising the fruit.

My Favourite Spiced Blueberry Jam
Makes about 4 half-pint (250 ml) jars

Ingredients:
– 8 cups fresh blueberries
– 1/4 – 1/2 cups sugar or honey
– 2 tbsp bottled lemon juice
– 2 tsp ground cinnamon
– 1 tsp ground nutmeg
– 1/8 tsp ground cloves

Instructions:
– Wash and sort the blueberries.
– Add all ingredients to a large pot.
– Bring to a gentle boil, stirring often. (it’s going to get a bit messy!)
– Reduce the heat and simmer until the jam thickens, about 45–90 minutes depending on how juicy the berries are.
– Stir more frequently as it thickens to prevent sticking.

Water Bath Canning
– Fill hot, sterilized half-pint jars, leaving ¼ inch headspace.
– Remove air bubbles and wipe the rims clean.
– Apply lids and bands until fingertip tight.
– Process in a boiling water bath for 10 minutes (adjust for your altitude).
– Let the jars cool for 12–24 hours before checking the seals.

A Pantry Favourite
One of the reasons I enjoy canning is that it lets me make the most of what’s in season. Blueberry season doesn’t last long, but a few jars on the pantry shelf mean we can enjoy those summer berries for months to come. If you have access to fresh blueberries this year, I hope you’ll give this recipe a try. It’s simple, full of flavour, and one of my favourites to make every summer.