Blueberry Lime Jam

4 1/2 c Blueberries
1 tb Grated lime peel
1 pk Powdered pectin
1/3 c Lime juice
5 c Sugar

Crush berries one layer at a time. Combine crushed blueberries and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lime peel and lime juice. Bring 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. Yield: about 6 half-pints.

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