Ingredients
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2 1/2 cups fresh blueberries
2 1/2 cups granulated sugar
1 cup honey
1 tablespoon fresh-squeezed lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon fresh grated orange zest (or 1 tablespoon Grand Marnier)
1 (3 ounce) envelope liquid fruit pectin
Preparation
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Wash 4 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
Combine the blueberries, sugar, honey, lemon juice, cinnamon, nutmeg and orange zest (add Grand Marnier after the 2 minute boil) in a large, nonaluminum pot. Bring to a full, rolling boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in the Grand Marnier, if using, and pectin. Note: as the heat builds towards a rolling boil, I press the blueberries on the sides of the pot to release the juices.
For long-term storage at room temperature, ladle hot jam into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (for 15 minutes at 1,000 to 6,000 feet; for 20 minutes above 6,000 feet).
For storage in refrigerator or freezer, place in plastic freezer containers or glass jars, cover with tight-fitting lids and refrigerate or freeze.
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