- 1-pound fully ripe blueberries
- 3 1/2 cups sugar
- 1-tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 of a 6-ounce bottle of liquid fruit pectin
Crush berries, measure 2 1/2 cups, of berries.
In an 8 to 10 quart kettle, combine berries, sugar, lemon juice, and spices. Bring mixture to a full boil; boil hard for 1 minute, stirring constantly.
Remove from heat stir in liquid fruit pectin. Quickly skim off foam with a metal spoon.
Pour hot jam at once into hot sterilized half-pint jars and seal.
Yield: 5-6 half-pints.