I made a really yummy jam a few years ago that garnered a first-place ribbon. I will have to make some more this summer.
Kimberley’s Blue Ribbon Low-Sugar Blueberry Jam
6-1/2 cups prepared fruit 4-1/2 cups sugar
1 box low-sugar/no-sugar fruit pectin 2 T. lemon juice
1/4 t. cinnamon 1/4 t. cloves
1/4 t. allspice 1/2 t. butter
Wash and sterilize half-pint jars. Stem and crush ripe blueberries, one layer at a time. Place blueberries in blender or food processor and pulse on and off to evenly chop (do not puree). Measure exactly 6-1/2 cups prepared fruit into 6-8-qt. saucepot. Add lemon juice. Mix 1/4 cup of the sugar and the pectin in small bowl, along with cinnamon, cloves, and allspice. Add to prepared fruit in saucepot; mix well. Add butter to reduce foaming. Place on med-high heat and bring mixture to full rolling boil, stirring constantly. Stir in remaining 4 1/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat, skim off foam with metal spoon, ladle into hot jars to 1/8 inch top of jars. Cover and process in boiling water bath for 10 minutes. Makes approximately 8 half-pints.