Blueberry Jam.

Ingredients
6 cups of smashed blueberries (you’ll need 8-10 cups of unsquashed berries to equal this amount)
4 cups sugar
3 tablespoons classic pectin powder
zest and juice of 1 lemon
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
Instructions
Prepare a canning pot and 3 pint jars.
Place 3 lids in a small saucepan and bring to a bare simmer.
Pour the smashed berries into a low, wide, non-reactive pot.
Measure out the sugar and whisk in the powdered pectin.
Add the sugar and pectin mixture to the fruit and stir to combine.
Once the sugar is mostly dissolved, place the pot on the stove and bring to a boil.
Cook at a controlled boil for 10 to 15 minutes, until the fruit begins to look thick and any foaming has begun to subside.
Add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook until it passes the plate test, or until the drips hang off the spatula in thick, sticky rivulets.
Remove jam from heat and funnel into prepared jars.
Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
When time is up, remove jars from canner and place them on a folded kitchen towel to cool.
Once jars are cool enough to handle, remove rings and test seals.
Sealed jars can be stored on the pantry shelf for up to one year.
Any unsealed jars should be refrigerated and used promptly.

- Blueberry Jam - Food in Jars:

Small Batch Blueberry Ginger Jam
Ingredients
3 cups smashed blueberries (650g)
1 1/2 cups sugar
7-8cm ginger, sliced
1 lemon, zested and juiced
1/4 cup chopped candied ginger
Instructions
Prepare a small canning pot and two half pint jars.
Combine mashed blueberries, sugar and sliced ginger in a bowl or measuring cup.
Let sit for at least an hour and up to 24 hours to give the ginger time to infuse its flavor into the fruit.
If you’re going for a longer maceration time, pop the fruit into the fridge.
When you’re ready to make the jam, pour the fruit into a medium pot.
Bring to a boil and add the lemon zest and juice.
Cook for 10-20 minutes (time depends on moisture level in fruit, humidity, power of stove, etc.) until jam approaches Setting point is 104.5°C/220F and appears to pass the plate test.
When jam is finished cooking, remove pot from heat and stir in the candied ginger.
Pour into prepared jars.
Wipe rims, apply lids and rings and process in a boiling water canner for 10 minutes.
Check seals when cool and store unopened jars in a cool, dark place.

- Urban Preserving: Blueberry Ginger Jam - Food in Jars:
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