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
- Sort, wash and remove any stems form the fresh berries. Crush the berries; measure 2 1/2 cups.
- In a 8- to 10-quart kettle or Dutch oven combine berries, sugar, lemon juice and spices.
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Bring mixture to full rolling boil. Boil hard, uncovered, 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; seal.
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makes 5 or 6 half-pints