Blueberry Honey Jam

• 6-1/2 cups Fresh Blueberries
• 1 package Sure-Jell Low/No Sugar Pectin
• 1/4 cups Sugar
• 2 cups Apple Juice (unsweetened, Natural)
• 1 cup Honey

1. Wash and pick over blueberries removing any leaves, stems and soft/unripe berries. Sterilize jars in boiling water. Heat a skillet filled with 1.5 inches of water to boiling, turn off heat and add rings and lids.
2. Mix powdered pectin with .25 cup sugar and set aside.
3. Meanwhile, mash 6.5 cups of fresh blueberries with a potato masher.
4. Add 2 cups of apple juice and bring to a rolling boil (one that cannot be stirred down).
5. Add sugar/pectin mixture, stir in honey, and return to a rolling boil for 1 minute.
6. Fill jars*, wipe rims, then top with lids and screw on rings.
7. Process in a water bath for 10 minutes. Remove jars and set out on a towel in a non-drafty area (space jars about 2 inches apart to allow for air circulation). Then just sit back and listen for the PING!
8. *Notes:
9. 1. You'll need a jar funnel, if you don't have one, you can cut the top off of a milk jug and use it.
10. If you forget to do that (like I did), roll some tinfoil into one and use that - it's not pretty, but it does the trick!
11. 2. This makes a soft jam. It's not runny at all, but more of a jelly like consistency as opposed to the thick sticky jams you get at the grocery store.

no sugar, ubc, apple juice, honey

Taken from tastykitchen.com/recipes/canning/blueberry-honey-jam/ (may not work)