A new contributor on the blog, Evelyn, posted a comment on the Pear and Lemon Jam Recipe article with her delicious sounding recipe for GMB. It would be a shame to lose sight of it so I though I would paste it in here.

Thank you, Evelyn

Last year I made FIVE blueberry jam recipes. This was without a doubt the nicest one of all, having an elegant flavor infused thorughout (don™t think anyone would guess what it was if you didn™t say).

This summer I have tried Apple Pie Jam, French Apricot and now I will try yours. Would love to know what you think of the GMB Jam!

1½ quarts blueberries (5½ cups)

½ cup water

2 Tablespoons lemon juice

7 cups sugar

2 packages liquid pectin

¼ cup Grand Marnier

Place blueberries in large pot. Add water and lemon juice; mash slightly. Let stand 10 minutes. Add sugar and mix well. Place over high heat, bring to full rolling boil and boil hard for 1 minute, stirring constantly. You can add a teaspoon or two of butter to reduce skim fomration.

Remove from heat. Stir in pectin and Grand Marnier. Stir and skim for 5 minutes.

You can add the typical teaspoon of butter when you take the pot off the stove to help with foam.

This is my favorite jam to make every summer. It has the most exquisite background taste!