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| Spiced Blueberry Jam
3 cups of fresh blueberries or 1 pkg. (1 lb.) frozen blueberries, thawed
1 tablespoon of lemon juice
3 1/2 cups of sugar
1 teaspoon of cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of allspice
1 pouch liquid pectin
Melted paraffin |
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Remove any stems from berries. Crush fruit 1 layer at a time. Measure 2 1/4 cups. Pack solidly if necessary, add water to make up amount. Pour into very large saucepan or Dutch oven. Add lemon juice, sugar and spices, mixing well. Bring to a full rolling boil (a boil that cannot be stirred down) and boil, stirring 1 minute. Remove from heat and immediately stir in pectin. Ladle into hot jelly glasses or jars. Pour 1/8 inch hot paraffin over top (paraffin should cling to sides of jars and contain no air bubbles). Cover with lids and store in cool dry place. Makes 4 cups |
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