Michigan State University Extension
Preserving Food Safely - 01600894
10/13/97

### BLUEBERRY-SPICE JAM

    2-l/2
    pints ripe blueberries

    l
    tbsp. lemon juice

    l/2
    tsp. ground nutmeg or cinnamon

    5-l/2
    cups sugar

    3/4
    cup water

    l
    box (l-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 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  l  minute,  stirring

    constantly.
      Remove from heat, quickly skim off  foam,  and

    fill
    hot, sterile jars (see directions below for sterilizing

    jars)
    leaving l/4-inch headspace.  Adjust lids and process.

    Sterilization
    of Empty Jars

        To sterilize empty jars, place them  right side up  on

    the
    rack in  a boiling-water  canner.  Fill the canner  and

    jars
    with hot (not  boiling) water to 1 inch above the tops

    of
    the jars.  Boil 10  minutes  at  altitudes  of less than

    1,000
    feet.  At higher elevations, boil 1 additional minute

    for
    each additional 1,000 feet elevation.  Remove and drain

    hot
    sterilized jars one at a time as filled.

       RECOMMENDED PROCESS TIMES FOR BLUEBERRY-SPICE JAM

                   IN A BOILING-WATER CANNER

                     Process Times at Altitudes of

    Style

    of
            Jar       0-            1001-          6001-

    Pack
          Size      1000 ft.      6000 ft.       8000 ft.

    Hot
        Half-pints   5 min.        10 min.        15 min.

           or pints

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