Step 1: Ingredients and Supplies
1 1/2 lbs . Blueberries (fresh or frozen)
3 cups Sugar
1/2 cup Water
2 Tablespoons Lemon Juice
5 Tablespoons (2 1/2 oz) Cider Vinegar
1/4 teaspoon Star Anise (finely ground)
1/4 teaspoon Ground Cinnamon
10 - 20 grinds fresh Nutmeg (1/4 teaspoon pre-ground)
1 (1 3/4 oz) Packet of dry Pectin
Large Stockpot or Canning Kettle
Medium Large Saucepan
Long Set of Pliers or a magnetic Lid-Wand (something for grabbing the lids)
Canning Funnel (optional, but highly recommended)
Canning Tongs (again, optional, but highly recommended)
6 (8 oz.) Jars (with rings and lids)
Dish Towel or Canning Rack (for holding the cans off of the bottom of the pot)
Step 2: Making the Jam
2. Place blueberries in the saucepan over medium-low heat. Sprinkle with the pectin, followed by the cider vinegar, spice mixture, and lemon juice.
3. Once liquid starts to gather in the bottom of the saucepan, bring the heat up to high, and bring to a boil.
4. After reaching a boil, lower the heat slightly and boil gently for 5 minutes, mashing it occasionally.
5. Mash in the sugar, and add the water. Return to a boil for 1 minute.
Congratulations! You've just made jam! Now, to the preserving section!