Blueberry-Spice Jam

Title:
Blueberry-Spice Jam

Yield:
5 Half-pints

Categories:
Jam/jelly,
Canning,
Preserving




Ingredients:





 2 1/2 pt Ripe blueberries


     1 tb Lemon juice


   1/2 ts Ground nutmeg or cinnamon


 5 1/2 c  Sugar


   3/4 c  Water


 1 3/4 oz Powdered pectin






 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


 1/4-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.


                        1,001 - 6,000 ft: 10 min.


                          Above 6,000 ft: 15 min.


 


 ======================================================= === * USDA


 Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format


 courtesy of Karen Mintzias


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini