Blueberry Lime Jam
(adapted from the recipe for Blueberry Quick Jam in the Ball Complete Book of Home Preserving)
*For the Blueberry Challenge over at Grown In Frederick*
In a large jam pot, combine 4 1/2 Cups of crushed blueberries, the juice of 1 1/2 limes (4 Tb.), the zest of 1 lime, and 7 Cups of sugar. Bring to a boil over high heat, stirring constantly and stir in 2 pouches of liquid pectin. Boil hard for 1 minute, skimming off the foam. Ladle the hot jam into clean, hot, sterilized jars leaving 1/4 inch head space, wipe the rims clean, center on the lids and screw bands down until finger-tight. Process in a water-bath canner for 10 minutes; remove the canner lid, turn off the heat and let rest for another 5 minutes before removing the jars to cool on a towel on the counter. Any that do not seal can be kept in the refrigerator for a few months.