Makes 5-6 half pints
2-1/2 pounds blueberries
1/2 cup water
3 cups sugar
1 T lime juice
1 T plus 1 tsp gin
1. Rinse and pick over the berries. Combine in a large pot with the water, and gently heat, stirring often, until the berries begin to burst their skins. Mash with a potato masher until most of the berries have been crushed.
2. Add the sugar and lime juice. Bring to a full boil, stirring constantly, and then boil for 5-10 minutes, until the jam has gelled. (I find the easiest way to test this is by putting spoons in the freezer and then dipping them into the jam to test. Start at 5 minutes and keep testing until the jam gels on the cold spoon.)
3. Remove the jam from the heat, and stir in the gin. Ladle into prepared jars (I got 5 half-pint jars, 1 quarter-pint jar, and a little extra in a bowl that we had with biscuits right away). Leave 1/4-inch headspace. Process in a boiling water bath for 10 minutes -- if this is your first time canning, read up on it before making this recipe!