Spiced Blueberry Jam
2 (12-ounce) bags frozen blueberries
One (1 3/4-ounce) packet dry pectin
1/4 teaspoon star anise, ground fine
10 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre-ground)
2 tablespoons lemon juice
5 tablespoons (2 1/2 ounces) cider vinegar
3 cups sugar
1/2 cup water
Place blueberries in saucepan over medium-low heat.
Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar.
Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil.
Lower heat slightly and boil gently for five minutes occasionally mashing mixture.
Mash in sugar, add the water and return to a boil for 1 minute.
You just made jam. Cool, jar, refrigerate and enjoy within 2 weeks.
Pairs Well With
A delicious blueberry jam with a spicy kick!