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  • 4 1/2 cups blueberries
  • 1  package dry pectin
  • 5  cups sugar
  • 1  tablespoon lime zest
  • 1/3 cup lime juice

Directions:

  1. Crush blueberries one layer at a time.
  2. Combine crushed blueberries and pectin in a large saucepot.
  3. Bring to a boil, stirring frequently.
  4. Add sugar, stirring until dissolved.
  5. Stir in grated lime peel and lime juice.
  6. Return to a rolling boil.
  7. Boil hard 1 minute, stirring constantly.
  8. remove from heat.
  9. Skim foam if necessary.
  10. Ladle hot jam into hot jars, leaving 1/4-inch headspace.
  11. Adjust two-piece caps.
  12. Process 15 minutes in a boiling water canner.
  13. Yield: about 6 half-pints.

Source:Sharon 123

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