Blueberry Jam with Mint
Found on localkitchenblog
1 lb (2 cups) sugar
zest & juice of 1 lemon
1 box of pectin
4 – 6 sprigs fresh mint (Peppermint, Chocolate Mint, Pineapple Mint, Citrus Mint....Spearmint can be a little strong); reserve a few perfect leaves to add to jars
Wash and drain blueberries and transfer to a pot; add just enough water to cover the bottom of the pot. Bring berries to a simmer over medium-high heat; reduce heat to low and simmer until softened, about 10 – 15 minutes. Press through a food mill to remove any stems, etc. Rinse out the pot and return blueberry pulp to the pot. Add sugar, lemon, pectin, and mint; bring to a simmer over medium-high heat, stirring until sugar is dissolved, then raise heat to a boil and boil, stirring only minimally for 1 min. Pick out the mint stems. Add 1 or 2 perfect mint leaves to each jar, then ladle hot jam into hot jars to 1/4-inch headspace. Wipe rims, affix lids and process in a boiling water bath for 10 minutes.
Yields about 5 cups or 5 half pints