2 1/2 cups crushed blueberries
3 1/2 cups sugar
1 tablespoon bottled lemon juice
1/4 teaspoon cinnamon
scant 1/4 teaspoon ground cloves
1 pouch (3 ounces) liquid fruit pectin
Add spices, sugar, blueberries and lemon juice to an 8 – 10 quart, heavy-bottomed kettle.
Bring to a full, roiling boil, over high heat, stirring constantly. Add pectin and return to a roiling boil.
Boil one minute, stirring constantly. Remove from heat and skim any foam (if desired; I don’t bother).
Process according to USDA recommendations for jams and jellies for a shelf-stable product:
Submitted by Jim Wilson
Son of James and Lola Wilson