Blueberry-Lime Jam (From Ball's Blue Book of Preserving)
4 1/2 cups blueberries
1 package powdered pectin
5 cups sugar
1 T. grated lime peel
1/3 cup lime juice
Crush blueberries one layer at a time. Combine crushed blueberries and powdered pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lime peel and lime juice. Return 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. Yields about 6 half-pints.
Balls Blue Book of Preserving is my favorite canning book. They have a lot of simple, traditional recipes and some that are a little more gourmet, like this one. I've never tried a recipe that I didn't like and I trust that the recipes are safe.
For more details about the recipe and pictures, you can visit the link below. It's not my blog, but there are step-by-step instructions and pictures to go with the recipe.