Spiced Blueberry Jammin'

Ingredients

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

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...

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