Sunday, June 14, 2015

Blueberry Spice Jam

Oh my goodness! This is a great way to make good use of summer's blueberry bounty. The secret is a tiny bit of nutmeg or cinnamon, which makes all the difference, turning plain old blueberry jam into something amazing, and a feast for your palate.

1 1/2 pints ripe blueberries (approx. 3 cups)
1 tbls lemon juice
1 tsp. butter
1/2 tsp ground nutmeg or cinnamon
5-1/2 cups sugar
3/4 cup water
1 box powdered pectin (I use Sure-Jell)

Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Add lemon juice, spice, and water. Stir in the pectin and bring mixture to a full, rolling boil over high heat, stirring frequently.

Add the sugar and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, quickly skim off foam, if any. Ladle jam into jars, cover with lids and rings, leaving 1/4-inch head-space.

Process pints and half-pints 5 minutes in a boiling water bath. Remove jars and let cool undisturbed on a kitchen towel on your counter-top 24 hours.

Store sealed and unopened jars in your pantry up to one year. Refrigerate after opening.

Yield: About 5 half-pints



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