Jammin'

Today, I'm jammin'. Blueberry jammin. I notice the other day that we still have a truckload of blueberries in the feezer, yet I keep buying more grape jelly whenever we run out. Now, that's just downright wacky! So, today, we jam. Here's our recipe: try it, you'll like it, everybody does it. Oh, scratch that last part.

Blueberry Lime Jam
4 1/2 cups blueberries
1 pkg. powdered pectin
5 cups sugar
1 Tbsp. grate lime peel
1/3 cup lime juice.

Crush bluberries one layer at a time. Combine with pectin in large saucepot. Bring to a boil, stirring frequently, Add sugar, stirring until dissolved. Stir in grated lime peel and lime juice. Return to a rolling boil. Boil hard 1 minute, stirring CONSTANTLY. (don't stop, you'll regret it) Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Adjust 2 peice caps. Process 15 minutes in a boiling water canner. Yeild: about 3 pints

p.s. If you skip the lime and lime juice, be sure to use only 4 cups of sugar. Otherwise you will have jam too sweet for anyone over the age of 10.