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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Jul 3, 2010

Blueberry Lime Jam

4 ½ Cup Blueberries 1 Pkt Powdered pectin
1 Large Lime 4 Cups Sugar
Lime Juice

Using a microplane grater, remove zest from the lime and put in a large saucepot. Juice the lime and measure, adding enough juice to make 2 tablespoons and add the juice to the saucepot. Crush berries one layer at a time. Combine crushed blueberries and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat.

Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

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