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.