Autumnal Blueberry Jam

There was a bumper crop of blueberries in California this year so the farmer's markets have been full of 'em up until a couple weeks ago.  I haven't given up on my quest to make a good jam and read somewhere that blueberry jam is a perfect start for beginners. 

This recipe was found online and uses cinnamon and nutmeg which I might abandon/lessen in future trials.  The flavors almost overpower the blueberry, but it was still delicious on toast and with goat cheese.  I plan to add a thin layer to my next grilled cheese for a more complex flavor profile. 

Ingredients:
6 cups of smashed blueberries (10 cups of unsquashed berries will equal this amount)
4 cups sugar
3 Tbsp classic pectin powder
Zest and juice of 1 lemon
1 tsp cinnamon (I'll halve this next time)
1/2 tsp grated nutmeg (I'll also halve this next time)

Directions:
1.  Prepare a canning opt and 3 pint jars (or six 4 oz jars).  Place lids in a small saucepan and bring to a simmer to sterilize.
2.  Pour the smashed berries into a low, wide, non-reactive pot.  Measure out the sugar and whisk in the powdered pectin.  Add the sugar and pectin mixture to the fruit and stir to combine. 
3.  Once the sugar is mostly dissolved, place the pot on the stove and bring to a boil.  Cook at a controlled boil for 10 to 15 minutes, until the fruit begins to look thick and any foaming as begun to subside.
4.  Add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook until it passes the spoon test (see spoon test instructions in this post).
5.  Remove jam from heat and funnel into sterilized jars.  Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
6.  When time is up, remove jars from canner and place on a folded kitchen towel to cool.
7.  Once jars are cool enough to handle, remove rings and test seals.
8.  Sealed jars can be stored on a pantry shelf for up to one year.  Any unsealed jars should be refrigerated and used promptly.