---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Blueberry-Spice Jam
  Categories: Jam/jelly, Canning, Preserving
       Yield: 5 half-pints
  
   2 1/2 pt Ripe blueberries
       1 tb Lemon juice
     1/2 ts Ground nutmeg or cinnamon
   5 1/2 c  Sugar
     3/4 c  Water
   1 3/4 oz Powdered pectin
  
   Yield: About 5 half-pints
   
   Procedure: Wash and thoroughly crush blueberries, one layer at a time,
   in a saucepan. Add lemon juice, spice, and water. Stir pectin and bring
   to a full, rolling boil over high heat, stirring frequently. Add the
   sugar and return to a full rolling boil. Boil hard for 1 minute,
   stirring constantly. Remove from heat, quickly skim off foam, and fill
   sterile jars, leaving 1/4-inch headspace. For more information on how to
   sterilize jars see “Jars and Lids”.
   
   Adjust lids and process as recommended in Table 1.
   
   Table 1. Recommended process time for Blueberry-Spice Jam in a
   boiling-water canner.
   
   Style of Pack: Hot.  Jar Size: Half-pints or Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                          1,001 - 6,000 ft: 10 min.
                            Above 6,000 ft: 15 min.
   
   ===========================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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