Blueberry-Spice Jam

Yield: 5 half-pints

2 pt

Ripe blueberries

1 tbs.

Lemon juice


Ground nutmeg or cinnamon (I use both)

5 cup

Sugar (Do not use any type of sugar substitute!)



1 oz

Powdered pectin


        Prepare jars and lids by washing and sterilizing per standard canning process.

        Wash and thoroughly crush blueberries, one layer at a time, in a saucepan.

        Add lemon juice, spice, and water. Stir in pectin and bring 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, and fill sterile jars, leaving -inch headspace.

        Adjust lids and screw on rings.

        Invert jars on a kitchen towel for 10 minutes.

        When the jars cool you should hear the lids click as the seals form.

        After cooling any jars where the lids did not go slightly concave must be refrigerated up to a month.

        Jars with good seals will keep in a dark cool place for up to 6 months.