Blueberry Pie Jam
From Ball Fresh Preserver, Yesterday on Tuesday
Makes 4 Half Pints
Ingredients
- 6 cups of blueberries
- 1 cup of water
- 2 Tbsp. bottled lemon juice
- 3 Tbsp. Ball® Classic Pectin
- 1 tsp. ground cinnamon
- ½ tsp. ground allspice
- ½ tsp. pumpkin pie spice
- ¼ tsp. ground nutmeg
- 2 cups sugar
Instructions
1. Working in batches, add blueberries to a blender and puree.
2. Bring first 3 ingredients to a boil in a 6-qt. stainless steel or enameled Dutch oven; reduce heat and simmer, uncovered for 10 minutes.
3. Whisk in pectin and next 4 ingredients. Bring mixture to full rolling boil that cannot be stirred down, over high heat, stirring constantly.
4. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute.
5. Ladle hot jam into a hot jar, leaving ¼-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
6. Process jars for 10 minutes, adjusting for altitude. Turn off heat; remove canner lid, and let jars stand 5 minutes. Remove jars and cool.