Canned Blueberry Jam

Summer doesn't feel complete without at least one berry-picking trip and a batch of homemade blueberry jam. Eat atop fresh scones or biscuits for maximum enjoyment!

Ingreadient:

• 8 cups fresh blueberries
• 6 cups sugar
• 3 tablespoons lemon juice
• 2 teaspoons ground cinnamon
• 2 teaspoons grated lemon zest
• 1/2 teaspoon ground nutmeg
• 2 pouches (3 ounces each) liquid fruit pectin

Directions :

1. Place blueberries in a food processor; cover and pulse until almost fully blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon zest and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.
2. Remove from the heat; skim off foam. Ladle hot mixture into 9 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.