Yield: 30 servings
|1 pounds||Frozen blueberries -- or|
|Fresh 1 quart|
|1 tablespoon||Lemon juice|
|¼ teaspoon||Ground cinnamon|
|⅛ teaspoon||Ground cloves|
|1 pack||Liquid pectin -- 3 oz|
Crush blueberries; measure 2½ cups and place in a large kettle.
Add the sugar, lemon juice, cinnamon and cloves; bring to a full rolling boil. Boil for 1 min. stirring constantly. Remove from the heat; stir in pectin. Skim off foam. Pour hot into hot jars, leaving ¼ in. headspace. Adjust caps. Process 15 minutes in a boiling-water bath. Yield: 4 half-pints.
Recipe By : Country Woman