Reminiscent of blueberry pie, this jam is wonderful for lovers of the fruit. The bourbon adds depth of flavor, but you can leave it out if you prefer.

10 cups blueberries
1/4 cup diced pear
1/2 cup powdered fruit pectin
1/3 cup lemon juice
1/4 cup bourbon
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
6 1/2 cups sugar

1. Prepare a water bath canner and heat to boiling, adding jars to sterilize.

2. In a large pot, stir together blueberries, pear and pectin, crushing fruit as you mix. Stir in lemon juice, bourbon, and vanilla and almond extracts.

3. Bring to a boil over medium-high heat, stirring frequently. Add sugar all at once and bring jam back to a full rolling boil, stirring constantly. Hard boil for 1 minute, then remove from heat.

4. Ladle jam into warm jars, leaving 1/4-inch headspace, and apply lids. Process in canner for 10 minutes, then remove and let rest until completely cooled.

Makes 12 half-pint jars.