Spiced Blueberry Jam
I recently came across this recipe, there are a limited number of IC friendly jams, part of the reason being because they often include substantial quantities of lemon juice, a definite no-no for many ICers. This recipe however only uses 1 tbsp of lemon juice, which will lose some of its acidity when cooked. This jam would be lovely with pork dishes or rustic homemade breads.
Spiced Blueberry Jam
2½ pints ripe blueberries
1 tablespoon lemon juice
½ teaspoon ground nutmeg or cinnamon
5½ cups sugar
¾ cup water
1 box (1¾ ounces) powdered pectin
Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Add lemon juice, spice and water. Stir in pectin and bring to a full, rolling boil over high heat, stirring frequently. Add the sugar and return to a full rolling boil.
Boil hard for 1 minute, stirring constantly. Remove from heat, quickly skim off foam and fill hot, sterile jars, leaving ¼-inch headspace. Wipe jar rims. Adjust lids and process for 5 minutes in boiling water bath.
Yield: About 5 half-pint jars