Blueberry-Spice Jam

Yield: 5 half-pints

2 ½ pt	Ripe blueberries
1 tbs.	Lemon juice
½ tsp.	Ground nutmeg or cinnamon (I use both)
5 ½ cup	Sugar (Do not use any type of sugar substitute!)
¾ cup	Water
1 ¾ oz	Powdered pectin

Procedure:

· 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 ¼-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.