Blueberry Jam

• 4 cups Blueberries, Fresh Or Frozen
• 13 cups Dry Pectin
• 18 teaspoons Ground Anise
• 1/4 teaspoons Nutmeg
• 2 Tablespoons Lemon Juice
• 4 Tablespoons Cider Vingear
• 3 cups Sugar
• 1/2 cups Water

1. Heat up a pot over high heat.
2. Add the blueberries, pectin, anise, nutmeg, lemon juice and vinegar.
3. Once it comes to a boil, turn to medium high heat and start mashing with a potato masher.
4. Continue cooking and mashing for about 5 minutes.
5. Mix in sugar and water and bring to a boil again for about 1 minute.
6. Remove from heat.
7. Let it cool and store in a sealed container in the fridge for 2 weeks.
8. Recipe slightly modified from Alton Brown Food Network.

blueberries, ground anise, nutmeg, lemon juice, vingear, sugar, water

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