Start heating your water bath with 3-4 pint jars or 6-7 half pint jars. I went with the smaller jars since I thought smaller portions would be nicer and easier to work through. Heat your lids in a wide pan at a bare simmer.

Mash up your blueberries. This is a sad moment at first if you’re a blueberry hoarder like me, but it gets easier and strangely satisfying as you go. It should be about 6 cups of purply goo filled with lots of blueberry skins when you’re done.

Mix the blueberry mush with the sugar in a good-sized pot and bring to a boil. Add the lemon juice, zest, cinnamon and nutmeg, and continue cooking for 15-20 minutes to reduce the mixture. When it looks thick and shiny, add your two 3-ounce pouches of pectin and return to a boil for 5 minutes.

Remove from heat, and ladle your hot jam into the prepared jars. Get your lids and bands in place, and process in the water bath for 10 minutes.

The result? A gorgeous, thick, deep bluish-purple jam with a hint of spice and a fruity sweetness.