Ingredients
5 cups fresh or frozen blueberries, thawed1 cup apple juice1 package (1-3/4 ounces) pectin for lower sugar recipes1 cup honey1/2 teaspoon ground nutmeg1/4 teaspoon ground cinnamon1 teaspoon vanilla extract
Preparation
Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly.
Place blueberries in a large saucepan; mash blueberries. Stir in juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in honey, nutmeg and cinnamon; return to a full rolling boil. Boil and stir 1 minute. Remove from heat; stir in vanilla.
Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
Jam is now ready to use. Refrigerate up to 2 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
