Place blueberries, sugar, honey, lemon juice and nutmeg in a large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in pectin.
Ladle into hot jars and process for 10 minutes in a boiling water canner.
Makes 4 cups (1 L)
Recipe from The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard (Firefly 2007)