No-Pectin Blueberry-Lime Jam (adapted from Canadian Cookie on Food.com)
Makes about 3 cups
6 cups blueberries
3-1/2 cups granulated sugar
1/4 cup lime juice
2 tsp finely grated lime zest
1. In a large pot, crush 3 cups of the berries with a potato masher. Add the remaining berries, sugar, lime juice, and lime zest.
2. Bring to a boil, and boil, stirring constantly, for about 20 minutes, until the jam is thickened. If you drop a bit on a cold plate (keep a stack in the freezer to test), it shouldn't run.
3. Ladle in jars, leaving 1/4-inch headroom. Screw on the lids, and process in boiling water for 10 minutes. (Or, if you don't want to preserve the jam with boiling water, just store in the fridge or freeze.)
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