BLUEBERRY SPICY JAM

3 cups Blueberries

1 tbsp. Lemon Juice

3 1/2 cups of Sugar

1 tsp. Cinnamon

1/4 tsp. Ground Cloves

1/4 tsp. Allspice

1 pouch Liquid Pectin (Sure-Jell or Certo)

Preparation:

Crush 2 1/4 cups of solidly packed blueberries in a cook pot (8 quart), one layer at a time. Add a little water on the bottom first so that they won't scorch.

Add lemon juice, sugar, and spices, mixing well.

Bring to a full rolling boil and cook for one minute, skim off froth .

Remove from heat and immediately stir in pectin.

Ladle into hot jelly glasses or jars.

Seal with parrafin wax or seal jars according to directions in pectain instructions.

Store in a cool dry place.