Instructions: Wash 4 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Combine the blueberries, sugar, honey, lemon juice, cinnamon, nutmeg and orange peel in a large, non-aluminum pot. Bring to a full rolling boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in pectin.

Ladle the hot jam into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars.

Process in a boiling-water canner for 10 minutes (15 minutes 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

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