6 cups fresh blueberries
1 tbsp. grated lime peel
3 tbsp. lime juice
6 fresh mint sprigs
1 package fruit pectin
4 cups sugar
Crush most of the berries. Stir in lime peel, lime juice, and mint. Stir in pectin.
Bring mixture to a full boil, stirring constantly. Stir in sugar. Return to a full boil, stirring constantly. Boil hard for 1 minute.
Remove from heat. Take out mint and discard. Quickly skim off foam with a metal spoon.
Ladle hot jam into hot sterilized quarter-pint canning jars, leaving a 1/4 inch headspace. Wipe jar rims; adjust lids and screw bands.
Process jars in a boiling-water canner for 10 minutes. Remove jars from canner and cool.
Makes 12 quarter-pints.