Spiced Blueberry Jammin'

Ingredients

  • One (1 ¾-ounce) packet dry pectin
  • Hand masher
  • One (1 ¾-ounce) packet dry pectin
  • Hand masher
  • ½ cup water
  • 3 cups sugar
  • 5 tablespoons (2 ½ ounces) cider vinegar
  • + 31 more ingredients
    • 2 tablespoons lemon juice
    • 10 to 20 grinds fresh nutmeg (or ¼ teaspoon pre-ground)
    • ¼ teaspoon star anise, ground fine
    • 2 (12-ounce) bags frozen blueberries
    • Nutmeg grater (optional)
    • Wooden spoon
    • Medium-large saucepan
    • Paper towels or dishtowels
    • Large (8-ounce) ladle
    • Canning tongs (specially made for snatching jars in and out of very hot situations
    • Wide mouth canning funnel (technically optional, practically indispensable)
    • 6 (8-ounce) Mason style preserving jars with lids and bands
    • Jar rack or cake cooling rack (for holding filled jars off the floor of the pot
    • Large stockpot or canning kettle
    • ½ cup water
    • 3 cups sugar
    • 5 tablespoons (2 ½ ounces) cider vinegar
    • 2 tablespoons lemon juice
    • 10 to 20 grinds fresh nutmeg (or ¼ teaspoon pre-ground)
    • ¼ teaspoon star anise, ground fine
    • 2 (12-ounce) bags frozen blueberries
    • Nutmeg grater (optional)
    • Wooden spoon
    • Medium-large saucepan
    • Paper towels or dishtowels
    • Large (8-ounce) ladle
    • Canning tongs (specially made for snatching jars in and out of very hot situations
    • Wide mouth canning funnel (technically optional, practically indispensable)
    • 6 (8-ounce) Mason style preserving jars with lids and bands
    • Jar rack or cake cooling rack (for holding filled jars off the floor of the pot
    • Large stockpot or canning kettle

1. For the jam: Place blueberries in saucepan over medium-low heat. Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar. Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil. Lower heat slightly and boil gently for five minutes occas...

View full recipe at SpringPad

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