Easy Blueberry Jam

• Wash and rinse blueberries.
• Place them in a stock pot with a cup of water. Bring to a boil.
• Cover and lower the heat.
• Let the mixture simmer for about 15 minutes.
• Add the spices, salt, and honey.
• Simmer, uncovered, on low heat, until the fruit has cooked through, about 20 minutes.
• Stir periodically and taste towards the end of cooking.
• Add more honey if desired.
• While jam is cooking, sterilize jars and lids by placing them in the sink, pouring boiling water over them, and draining them on a clean dish towel.
• Separate oven racks so that a jar fits in between them and line the racks with cookie sheets.
• Preheat oven to 200°C.
• Ladle hot jam into hot jars.
• Make sure you leave 5 cm of headspace from the top of the jar.
• Remove air bubbles and adjust headspace as needed.
• Wipe any jam off of jar rims and put lids on jars.
• Screw bands down until tight.
• Turn off the oven.
• Place jars in oven and leave them in for 6 hours or so.
• Test jars by pressing on the top to make sure that the lid is firm.
• Repeat the oven canning process for any lids that are not firm.
• Label jars with name and date, place on pantry shelves.

Enjoy with grilled salmon, on breakfast toast, or with pancakes.