Spiced Blueberry Jam
- 2 -12-ounce bags frozen blueberries
- One packet dry pectin (1¾-ounce)
- ¼ teaspoon star anise, ground fine
- 10 to 20 grinds fresh nutmeg (or ¼ teaspoon pre-ground)
- ¼ teaspoon ground cinnamon
- 2 tablespoons lemon juice
- 5 tablespoons apple cider vinegar
- 3 cups sugar
- ½ cup water
- Place blueberries in saucepan over medium-low heat. Sprinkle with pectin then anise, nutmeg, and cinnamon. Pour in the lemon juice and vinegar.
- Bring to a boil. Lower heat slightly and boil gently for five minutes occasionally mashing mixture.
- Add sugar and water to the pot. Grab your masher and mash it all together to desired consistency. Bring back to a boil for 1 minute.
- Cool completely. Store in an airtight container in your refrigerator and enjoy within 2-3 weeks.
Recipe Courtesy of Alton Brown and Food Network
Recipe by Sarah 'n Spice at https://sarahnspice.com/spiced-blueberry-jam/
3.5.3208