Our local blueberry crop failed this year due to a late frost. Not to worry, I bought my blueberries frozen from Sam's and we're filling up the freezer slowly, a few bags at a time, as long as the season lasts. I used the frozen berries for this year's batch of Blueberry Lime Jam, which was a huge hit with K2 last year and which is quite fabulous on ice cream, if I do say so myself.
Blueberry Lime Jam
5 cups blueberries, fresh or frozen
1 cup water
zest from 1 lime
juice from 1 lime
3 Tablespoons Dutch All Natural Lite pectin
2 cups sugar
Put the berries, water, lime zest, lime juice and pectin in a large pot on. Heat and stir until it reaches a hard boil. Boil hard for 1 minute. Add sugar and return to hard boil. Stir continuously. Boil hard for 1 minute. Ladle into jars. Process for canning 10 minutes. Yield 2.5 pints.
Note: You really do need the lime zest. I've tried it with and without. The zest makes a pretty big difference in flavor. Plus, it's just so pretty.