Categories: conserves, jams, jelly, preserves

Ingredients

• 1 lb. fully ripe blueberries
• 3 1/2 cups sugar
• 1 Tbsp. lemon juice
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 1/2 of a 6 oz. bottle liquid fruit pectin

Directions

1. Sort, wash and remove any stems form the fresh berries. Crush the berries; measure 2 1/2 cups.
2. In a 8- to 10-quart kettle or Dutch oven combine berries, sugar, lemon juice and spices.

3. Bring mixture to full rolling boil. Boil hard, uncovered, for 1 minute, stirring constantly. Remove from heat.

4. Stir in liquid fruit pectin. Quickly skim off foam with a metal spoon. Pour hot jam at once into hot, sterilized half-pint jars; seal.

5. makes 5 or 6 half-pints

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