Blueberry-Spice Jam

---------- Recipe via Meal-Master (tm) v8.02

Title: Blueberry-Spice Jam
Categories: Jam/jelly, Canning, Preserving
Yield: 5 half-pints

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.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias

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