Blueberry jam with mint

MAKES 4 TO 5 CUPS

2 pounds (about 3 pints) fresh blueberries, picked over and rinsed
1/2 cup water
2 tablespoons lemon juice
2 cups sugar
4 (6-inch) sprigs fresh mint (or to taste)

Sterilize 5 half-pint canning jars or 10 half-cup jars by boiling in a pot of water to cover for 15 minutes or putting through the hottest cycle of a dishwasher. Sterilize the lids in boiling water. Leave the jars in the water or closed dishwasher till needed. (If you use the dishwasher, ready a pan of boiling water for the lids and canning funnel.) Place a small plate in the freezer.

Combine the berries and water in a 5-quart nonreactive pan. Cover and bring to a boil. Reduce the heat to a fast simmer and cook uncovered, for 10 minutes.

Add the lemon juice, and then stir in the sugar, 1/2 cup at a time, allowing the mixture to return to boiling before adding more. Once all the sugar is added, cook at a slow boil for 5 to 8 minutes. The mixture will coat a metal spoon.

Test for jelling by placing a teaspoonful on the cold plate from the freezer; return to the freezer for 1 minute. The jam should hold its shape on the plate. Run your finger through it -- it should wrinkle. If not, continue cooking the jam for a minute or two.

Pour into a 2-quart, heat-resistant, glass measuring cup. Tie the mint sprigs together with kitchen twine and submerge them in the jam, crushing them against the sides and bottom of the container. Let steep 5 minutes, stirring occasionally.

Meanwhile, immerse the new jar lids in boiling water. Dip a wide-mouthed canning funnel into the water, too.

Remove and discard the mint. Using the funnel, fill each hot, sterilized jar to within 1/4 inch of the top. Wipe the rim clean with a paper towel dipped in boiling water, top with a lid and screw on the ring tightly. Continue with the remaining jars. Upend the jars momentarily for a quick seal, or process in a boiling-water bath, submerged by 1 inch, for 10 minutes.

Allow to cool completely, then check the seals. (Typically, you can hear a loud ping when a jar vacuum seals.) The lids should be concave and solidly attached; they should not flex when you press on them. Label and date and store in a cool, dark place.

Note: Bullwinkel suggests serving this sweet, delicate, lightly jelled jam with butter-pecan muffins, French toast, buckwheat blini or popovers.

Nutrition facts per tablespoon: 31 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 8 g carbohydrates, 0 g protein, 1 mg sodium, 0 g fiber