This jam is a step above plain blueberry jam with just a few added spices, but I really like the added depth of flavor 🙂

Start water heating up in water bath canner. Put lids in hot, almost boiling water. Put clean jars in hot water.

 

 

 

 

Put 2-3 cups sugar in bowl along with 2 tsp Pomonas Pectin.

 

 

 

 

Add 1/2 tsp nutmeg, 1/2 tsp cinnamon and 1/4 tsp cardamom into sugar-pectin mixture

 

 

 

 

Put 6-7 cups of blueberries into a saucepan. Mash berries and add 1/4 c. lemon juice and 2 tsp Pomona’s calcium water.

Bring to a boil.

 

 

 

Add in sugar-pectin mixture.

Add in 2 tsp vanilla.

Return to a boil.

 

 

 

 

 

Ladle hot jam into hot jars.

Wipe jar rim with clean, damp napkin.

 

 

 

 

 

 

Affix 2 piece lids.

 

Place filled jars into elevated rack of water bath canner.

 

 

 

 

When rack is full, submerge into hot water.

Bring to a boil and process 10 minutes (maintain boil), adding 1 minute for every 1,000 feet above sea level. We’re at 2,000 feet in elevation, so I process mine for 12 minutes.

 

 

Remove canner from heat. Remove canner lid. Allow to set for 5 minutes.

 

 

 

 

 

Remove jars to a towel to cool.

Enjoy 🙂