Spiced Blueberry Jam

Prepare a boiling water bath canner and prepare 4 pint jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Pour blueberries into a wide, non-reactive pot. In a small bowl, whisk the pectin into the sugar and add to the fruit. Stir and let sit off the heat until the sugar begins to dissolve.

Place pot on burner and bring to a boil. Once it is bubbling nicely, add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook for 15-25 minutes, stirring regularly. It should become very glossy and look like molten sugar.

Test for set by running a spoon or spatula through the jam and holding it up over the pot. If the drips are quite thick and appear to cling to the spoon, the jam is done. If they are still runny, it needs to cook more.

When jam is done, remove pot from the stove and remove the lave. Funnel jam into prepared jars. Wipe rims, apply lids and rings, and processing in a boiling water bath canner for 10 minutes.

When cool, check seals. Lids should be down in the center or stay down when pressed.

Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.