8 cups fresh blueberries
6 tablespoons low or no-sugar needed powdered pectin (for a stiffer jam, use 9 tablespoons)
6 cups sugar
Juice and zest from 2 lemons
Pinch of nutmeg or cinnamon (optional)
In a large bowl, mash the berries with a potato masher or wooden spoon, then transfer the crushed berries to a large, heavy-bottomed pot.
In a second bowl, mix the pectin with ¼ cup of the sugar, setting aside the remaining 5 ¾ cups of sugar. Stir the pectin/sugar mixture into the mashed berries, then add the lemon zest, lemon juice, and nutmeg or cinnamon to the pot.
Stirring constantly, bring the berry mixture to a full rolling boil that can’t be stirred down.
Add the remaining sugar. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and allow to cool for 10 minutes, stirring occasionally to distribute the fruit. Skim foam if necessary.
If canning the jam, ladle it into HOT jars (never put hot jam in cold jars), and process in a boiling water bath for 10 minutes (adjust the time for altitude). Please see the notes below for more about canning.
If not canning, allow jam-filled jars to cool, then store them immediately in the refrigerator or freezer. If using plastic freezer containers, follow the manufacturer’s instructions.
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