Blueberry Jam with Cinnamon
A really tasty jam in just 10 minutes, any time of year. Summer is always busy with putting up preserves, and you can't always get to everything. My husband once brought me blueberries from a work trip (I love this berry), and since we couldn't eat them all, I froze the rest so they wouldn't go to waste. Now it's late fall and I'm craving something... summery, I guess. I came across those blueberries and decided to make jam with a little cinnamon. It turned out absolutely amazing! The cinnamon makes the blueberry flavor pop even more than in plain jam. This jam is delicious stirred into cottage cheese or yogurt.
kost_ii
Recipe author
Blueberry Jam with Cinnamon
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 3 %
1 g
Fats 3 %
1 g
Carbohydrates 93 %
27 g
105 kcal
GI:
56
/
0
/
44
- Put the frozen or fresh blueberries in a saucepan. If the blueberries are fresh, add 1/2 cup of water. Add the sugar, cinnamon, and pectin, and cook, stirring so it doesn't scorch, for 5 minutes after it comes to a boil. Spoon the finished jam into a jar and let it cool.
Caloric content of the products possible in the composition of the dish
- Blueberries - 44 kcal/100g
- Fresh frozen blueberries - 56 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Ground cinnamon - 247 kcal/100g
- Yellowfix - 298 kcal/100g
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