---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Blueberry-Spice Jam
 Categories: Jam/jelly, Canning, Preserving
      Yield: 5 half-pints
 
  2 1/2 pt Ripe blueberries
      1 tb Lemon juice
    1/2 ts Ground nutmeg or cinnamon
  5 1/2 c  Sugar
    3/4 c  Water
  1 3/4 oz Powdered pectin
 
  Yield: About 5 half-pints
  
  Procedure: Wash and thoroughly crush blueberries, one layer at a time,
  in a saucepan. Add lemon juice, spice, and water. Stir pectin and bring
  to a full, rolling boil over high heat, stirring frequently. Add the
  sugar and return to a full rolling boil. Boil hard for 1 minute,
  stirring constantly. Remove from heat, quickly skim off foam, and fill
  sterile jars, leaving 1/4-inch headspace. For more information on how to
  sterilize jars see "Jars and Lids".
  
  Adjust lids and process as recommended in Table 1.
  
  Table 1. Recommended process time for Blueberry-Spice Jam in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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