Wash canning jars and lids in hot soapy water. Rinse. Drain.

Fill a large-sized stockpot about two-thirds full of hot tap water. Fit stockpot with wire rack. Place the jars, on the rack, upright and in single layer, into the water. Use more than one stockpot if necessary to accommodate all jars needed for the recipe. Do not stack jars on top of each other in stockpot. Ensure the jars are fully submerged, each jar filled with water, and that the water is at least an inch over the tops of the jars, adding more if necessary. Cover, bring to a boil over medium-high heat, then reduce heat slightly and boil gently for 10 minutes. Turn off heat and leave the jars in the hot water to have ready to fill once the jam is ready.

Fill the hot water canner about half full of hot tap water. Cover and bring to a boil over medium-high heat to have it ready for processing of the filled jars. Reduce heat to keep canner water hot.

In bowl, mix sugar and spices together. Stir in lemon rind.

Add the sugar-spice mixture and lemon juice to the blueberries. Stir well and bring to a full rolling boil over medium to medium-high heat, stirring to prevent scorching. Once boiling, boil hard for 1 minute, stirring continuously. Remove from heat and add the pouch of liquid pectin along with the Grand Marnier liqueur. Stir for 5 minutes, skimming off any foam that may form.

Boil a kettle of water to have ready, if needed, to top up water levels in the canner once the filled jars are added.

Use jar lifter tongs to carefully remove the hot sterilized jars from the water, one at a time, emptying the water from the jars back into the pot. Drain jars well and place on heat-proof board. Do be very careful as this is scalding hot water.

Using a ladle, or a heat-proof glass measuring cup, and a wide-mouthed canning funnel, fill the hot sterilized jars with the jam, leaving about ¼” headroom in each jar to allow for expansion during the hot water processing. Remove any trapped air bubbles in the jars with a chopstick or small heatproof spatula. Add more jam to jars, if necessary, to bring jam up to ¼“ from jar rims. Wipe the jar rims with a clean damp cloth to remove any stickiness that could prevent the lids from sealing properly to the jars.

Center the lids on jars so the sealing compound on the lid edges aligns with the jar rims. Fingertip tighten the ring/screw bands until resistance is encountered. Do not over-tighten.

Using jar lifter tongs, carefully place filled jars upright in wire basket positioned in the canner, ensuring jars do not touch each other or fall over. If a canner is not completely full of filled jars, add enough hot empty jars to fill it to capacity to prevent filled jars from toppling over during processing. Make sure the empty jars are already hot as cold jars immersed in boiling hot water are likely to crack. Let the empty jars fill with water from the canner as they are submerged.

Ensure the water level is at least 1” above the tops of jars, adding more boiling water as necessary. Cover with canner lid. Increase the heat to return the water to a full rolling boil then decrease the heat to just keep the water at a moderately rolling boil but not boiling over. Process jars in the hot water bath for 10 minutes, adjusting time as and if necessary for altitude. Start timing the processing from the point at which a full rolling boil is reached after jars have been added to the canner. At the end of the processing time, turn off heat and remove canner lid.

Let jars sit in the hot water for 5 minutes then, using jar lifter tongs, carefully remove the jars filled with jam, one at a time, upright, and transfer them to a heat-proof cutting board, that has been covered with a towel, to cool completely. Listen for the “pop” or “ping” sound as the bottles seal over the next few minutes or hours. The lids of properly sealed jars will curve downward.

Cover jars with a towel to keep light out and let jars rest, undisturbed, on counter for 24 hours. Then, test each jar for proper sealing by lightly pressing down on the center of each jar lid. If the lid is already pressed downward, and does not pop back up, it is properly sealed. Any jars that do not pass this test should be refrigerated and the jam used within a week or so.