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I know what you’re thinking, “For someone who hates making jam so much, you certainly do make a lot of it.” Tell me about it! Luckily for me, this year I have had a lot of help from a couple of fellow jam loving friends, which has made the process infinitely more tolerable. Last year this blueberry jam walked away with a blue ribbon at the Oregon State Fair, and rightfully so (if I do say so myself). It is lightly spiced, but only just enough to really enhance the blueberry flavor. I start by crushing the berries with a potato masher, which I think really does give the jam just the right texture. For four cups of crushed blueberries I add a scant one third of a cup of freshly squeezed lemon juice, one packet of powdered fruit pectin (I always use SURE-JELL), four cups of sugar, a scant teaspoon of ground ginger, a large pinch each of ground cinnamon and nutmeg, and then process the jam according to the standard Ball® canning procedure. It is tart, sweet, and complex, with just enough spice to make them think “Mmmm… what IS that?”. Perfect on toast or scones or muffins, or as a swirl in vanilla ice cream, Greek yogurt, or oatmeal. It really is a winner every time. Enjoy!