teaspoon fresh grated orange zest (or 1 tablespoon Grand Marnier)
(3 ounce) envelope liquid fruit pectin
Serving Size: 1 (1312) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 3 g0 %
Total Fat 0.4 g0 %
Saturated Fat 0.1 g0 %
Cholesterol 0 mg
Sodium 5.7 mg
Dietary Fiber 3.1 g12 %
Sugars 203.8 g815 %
Protein 1 g
Wash 4 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
Combine the blueberries, sugar, honey, lemon juice, cinnamon, nutmeg and orange zest (add Grand Marnier after the 2 minute boil) in a large, nonaluminum pot. Bring to a full, rolling boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in the Grand Marnier, if using, and pectin. Note: as the heat builds towards a rolling boil, I press the blueberries on the sides of the pot to release the juices.
For long-term storage at room temperature, ladle hot jam into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (for 15 minutes at 1,000 to 6,000 feet; for 20 minutes above 6,000 feet).
For storage in refrigerator or freezer, place in plastic freezer containers or glass jars, cover with tight-fitting lids and refrigerate or freeze.