|2½ pint||Ripe blueberries|
|1 tablespoon||Lemon juice|
|½ teaspoon||Ground nutmeg or cinnamon|
|1¾ ounce||Powdered pectin|
|1,001 - 6,000 ft: 10 min.|
|Above 6,000 ft: 15 min.|
Yield: About 5 half-pints
Procedure: Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Add lemon juice, spice, and water. Stir 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. For more information on how to sterilize jars see "Jars and Lids".
Adjust lids and process as recommended in Table 1.
Table 1. Recommended process time for Blueberry-Spice Jam in a boiling-water canner.
Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min.
======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias