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Blueberry-Spice Jam

Source of Recipe


Vera Massey



List of Ingredients



• 2½ pints ripe blueberries
  
• 1 Tbsp lemon juice
  
• ½ tsp ground nutmeg or cinnamon (or ¼ nutmeg ¼ cinnamon)
  
• ¾ cup water
  
• 1 box (1¾ ounces) powdered pectin (1¾ ounces)
  
• 5½ cups sugar
  






Instructions



1. Wash and thoroughly crush blueberries, one layer at a time, in a large saucepan. Add lemon juice, spice and water. Stir in pectin, and bring to a full, rolling boil over high heat. Stir frequently. Add the sugar and return to a full, rolling boil. Boil hard for 1 minute, stirring constantly.
   
   
2. Remove from heat, quickly skim off foam, and pour into sterilized half-pint jars. Leave ¼-inch headspace. Wipe the jar rim, and close with a treated canning lid and screw band.
   
   
3. Place jars on a rack in a water bath canner filled with boiling water. The water should cover the jars by 2 inches. Cover the canner. Bring the water back to a boil and boil gently for 5 minutes. Then remove the jars to a protected surface and cool, away from drafts.
   
   Yield: About 5 half-pints