Blueberry Port Jam

Ingredients

• 5 1/2 cups granulated sugar
• 3 pints fresh blueberries
• One package regular powdered fruit pectin
• 1 cup ruby port
• 1/2 teaspoon unsalted butter
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves

Directions

1. If you’re preserving the jam, start with the jars and lids. Set 8 half-pint jars on a rack in a large pot, add enough water to cover them, and bring the water to a boil over high heat. Let the jars boil for 10 minutes, then turn off the heat and leave them sitting in the hot water. While that’s happening, place the bands and lids in a small saucepan, cover them with water, and warm them over medium heat until the water is simmering. Take the pan off the heat and let the bands and lids stay in the hot water until you need them.
2. Measure 5 1/2 cups sugar into a large bowl. In batches, give the blueberries a coarse puree in a blender or food processor; you should end up with four cups. Pour the blueberry puree into a large, heavy bottomed pot, then whisk in the pectin until it has dissolved. Stir in the port, butter, cinnamon and cloves, and cook the mixture over medium-high heat, stirring the whole time, until it reaches a full rolling boil.
3. Pour in the sugar all at once, and keep cooking and stirring constantly until the jam comes back to a full rolling boil. Let it boil hard for one minute. Take the pot off the heat and skim any foam from the top of the jam.
4. Ladle the hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe the jar rims clean, add the lids, and screw on the bands until they are just barely tight. Set the jars on the rack in the pot and make sure they are completely covered with water. Cover the pot and bring it to a boil over high heat, then boil for 10 minutes. Turn off the heat, remove the cover, and let the jars sit in the water for five minutes. Take the jars out of the pot and leave them undisturbed on the countertop for six hours or overnight.