Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This also comes from the book "Perfect Preserves" by M. Dalton King. One of my friends made it. It's very good!


  1. Pick over blueberries, removing all stems, leaves and damaged or unfit berries. Wash and place in a preserving pan with the lemon juice (and whole allspice, if using).
  2. Cook over medium heat until berries begin to soften (3--5 minutes). Add sugar and bring to a boil. Cook for 10 minutes, stirring often.
  3. Mix in the cassis and allspice (if using ground). Cook for 5 more minutes, until preserve is thickened and reaches 221°F.
  4. Ladle preserve into hot sterilized jars, leaving 1/2 inch headroom. Wipe rims clean and seal.
  5. Process 5 minutes in a boiling water bath. Cool, check seals, and alabel. Store for up to 1 year in a cool dark place.
Most Helpful

Very good. I liked the addition of the creme de cassis. Made this jam different. Thank you.

mary winecoff June 17, 2006