Spiced Blueberry Jam

At the farmers market I am a part of here in Acton, we have a fabulous fruit vendor, Monadnock Berries. Without fail, every week I buy their blueberries. They are sweet, juicy, and most weeks don't even make it to be canned. Well this week I bought 2 quarts, and these lovely berries made their way into my Spiced Blueberry Jam, which is an altered version of Ellie Topp and Margaret Howard's found in The Complete Book of Small-Batch Preserving.

Ingredients:

• 5 cups of fresh, local blueberries


• 2 cups of granulated sugar


• 1/2 cup of local honey


• 1 tsp of ground nutmeg (grate fresh nutmeg if available!)


• 1 tsp of cinnamon


• 1 tbsp of lemon juice


• 1 cup of water


• 2 pouches of Ball No Sugar pectin

For this batch, I was lucky to have whole cinnamon that I picked up at a market in Nevis, where I just recently enjoyed my honeymoon! The smell when grated was heavenly!!

Directions:

1. Grate your nutmeg (and cinnamon if you have some!)


2. Place the cleaned blueberries, sugar, honey, lemon juice, water, nutmeg and cinnamon in a non-reactive saucepan


3. Bring the mixture to a full boil and boil for a couple minutes


4. Add the pectin and let it boil for another 3 minutes


5. Ladle into your hot, sterile jars


6. Process them for 10 minutes


7. Enjoy!