Blueberry Muffin Jam

makes 6 half-pint jars

4 c. Crushed Blueberries

1 c. Finely Chopped Apples (roughly two apples)

2 tsp. Ground Cinnamon
1 pkg (OR 3 Tbsp.) Ball Low Sugar Pectin
2 1/4 c. Sugar
4 Tbsp. Lemon Juice

Prepare jars, and lids. Combine blueberries, apple, cinnamon and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly. Add entire measure of sugar, stirring to dissolve. Return mixture to a full 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. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes. Remove lid and let stand in canner for additional 5 minutes. Remove jars, cool, and store.