Cinnamon blueberry jam

Yield: 30 servings

Measure Ingredient
1 pounds Frozen blueberries -- or
Fresh 1 quart
3½ cup Sugar
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

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