Ingredients
8 cups fresh blueberries6 cups sugar3 tablespoons lemon juice2 teaspoons ground cinnamon2 teaspoons grated lemon zest1/2 teaspoon ground nutmeg2 pouches (3 ounces each) liquid fruit pectin
Preparation
Place blueberries in a food processor; cover and pulse until almost fully blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon zest and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
