SPICY BLUEBERRY JAM
3 c. fresh blueberries
1 tbsp. lemon juice
3 ½ c. sugar
1 tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. allspice
1 pouch liquid pectin
Melted paraffin
No need to wait for blueberry season
to make this spicy, flavorful jam
that is delicious on hot biscuits,
English muffins or toast.
Frozen berries will suffice.
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
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.
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