Honey Blueberry Cobbler Jam

• 5 cups fresh or frozen blueberries, thawed
• 1 cup apple juice
• 1 package (1-3/4 ounces) pectin for lower sugar recipes
• 1 cup honey
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

1. Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly.
2. Place blueberries in a large saucepan; mash blueberries. Stir in juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in honey, nutmeg and cinnamon; return to a full rolling boil. Boil and stir 1 minute. Remove from heat; stir in vanilla.
3. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
4. Jam is now ready to use. Refrigerate up to 2 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
5. Freeze up to 12 months. To use, thaw in the refrigerator overnight before serving.

blueberries, apple juice, lower sugar, honey, ground nutmeg, ground cinnamon, vanilla

Taken from www.tasteofhome.com/recipes/honey-blueberry-cobbler-jam/ (may not work)