Ingredients

2 1/2 cups blueberries (Hayton Farms)

2 1/2 cups granulated sugar

1 cup honey (Novo Bees LLC)

1/4 cup triple sec liqueur (optional)

1 tbsp lemon juice

1 tbsp thinly sliced orange rind

1 3-inch cinnamon stick

1 pouch of liquid fruit pectin (do not substitute for powder pectin)

Directions

1. In boiling water place clean canning jars and screw top bands. Cover with water and boil for about 10 minutes to sterilize jars while preparing the jam. Remove sterilized jars and ring lids once pectin has been added, step 3. Place hot jars on a towel.

2. Clean blueberries and discard any stems, moldy or badly bruised fruit. Place blueberries, sugar, honey, triple sec, lemon juice, orange rind, and cinnamon stick in a large stainless-steel saucepan. Crush about half of the blueberries with a ladle or the back of a large spoon.

3. Bring mixture to a full boil (a boil that doesn’t stop bubbling when stirred) on high heat for two minutes. Remove from heat to stir in liquid pectin. Return to a full rolling boil for one minute.

4. Remove from heat. With a metal spoon, skim any foam off the top. Remove cinnamon stick, discard.

5. Ladle immediately into prepared jars. Fill each jar to 1/4 to 1/2 inch from the top. Clean tops of jars to remove any sticky residue. Place flat lid on jar and add screw band, tighten fingertip tight.

6. Carefully add jars to boiling water. Add more boiling water if needed to cover jars one to two inches above lids. Cover, bring water to a gently boil, process for ten minutes.

7. Remove jars, place upright on the towel. Lids will make a popping sound when sealed. After jars cool, check seals by pressing middle of lids with finger. If the lid springs back, lid has not sealed, and jam will need to be refrigerated. Screw lids tightly down before storing. Sealed jam can last up to one year in a cool dry place, such as a pantry. Makes 5 cups

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Federal Way resident Vickie Chynoweth recently published a cookbook called “Well Fed: Easy-to-Follow Recipes.”