SPICED BLUEBERRY JAMMIN'

Instructions

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   Large stockpot or canning kettle Jar rack or cake cooling rack (for holding filled jars off the floor of the pot 6 (8-ounce) Mason style preserving jars with lids and bands Wide mouth canning funnel (technically optional, practically indispensable) Canning tongs (specially made for snatching jars in and out of very hot situations Large (8-ounce) ladle Paper towels or dishtowels Magnetized “lid-wand” or magnet tool from hardware store (optional, but how else you gonna get hold of those darned lids) Jam Hardware: Medium-large saucepan Wooden spoon Hand masher Nutmeg grater (optional) Jam Software: 2 (12-ounce) bags frozen blueberries One (1 3/4-ounce) packet dry pectin 1/4 teaspoon star anise, ground fine 10 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre-ground) 2 tablespoons lemon juice 5 tablespoons (2 1/2 ounces) cider vinegar 3 cups sugar 1/2 cup water For the jam: 1) Place blueberries in saucepan over medium-low heat. 2) Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar. 3) Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil. 4) Lower heat slightly and boil gently for five minutes occasionally mashing mixture. 5) Mash in sugar, add the water and return to a boil for 1 minute. 6) You just made jam.

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   Cool, jar, refrigerate and enjoy within 2 weeks.

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   Or, move to the preserving phase.

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   Preserving the jam: 7) Thoroughly wash all hardware in hot soapy water.

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   Then pile everything (excluding the jar lids) into the pot. 8) Cover with hot water by at least 1-inch and bring to a boil and maintain for 10 full minutes to sterilize.