*BLUEBERRY JAM*

Summer doesn’t feel complete without at least one blueberry picking trip and a batch of homemade blueberry jam cooling on the kitchen counter. :))

-6 cups smashed blueberries (you’ll need 8-10 cups of unsquashed berries to equal this amount)
-6 cups sugar
-1 lemon, zested and juiced
-2 tsp. cinnamon
-1/2 tsp. grated nutmeg
-two packets liquid pectin

Fill your canning pot with water and begin to bring it to temperature.
Sanitize your jars, lids and rings.
Add smashed blueberries and sugar to a large pot.
Bring to a boil and add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook for about fifteen minutes.
Add pectin and bring to a rolling boil for a full five minutes.
Turn off the heat and fill jars.
Wipe rims and put lids on. Screw on the bands and lower into the water.
Process in the hot water bath 10 minutes.
When time is up, remove from water and cool on the counter.
When the jars are cooled, check the seal by pressing on the top of the jar. If there’s no movement, the jar has sealed.
Store up to one year in a cool, dark place.