I adore Blueberry Jam and the addition of spices really kicks it up a notch. Delicious on morning toast, stirred into oatmeal, or warmed and poured over ice cream or pound cake, it's the perfect way to use up blueberries.
Spiced Blueberry Jam
Makes 9 half-pints
6 cups blueberries, washed and stems removed
2 Tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
pinch ground cloves
7 cups granulated sugar
1- 6 ounce package {2 foil pouches} liquid fruit pectin
Prepare jars, lids and rings.
Place the blueberries in an 8 or 10 quart heavy pot {stainless steel, enamel or nonstick}. Crush blueberries using a potato masher. Measure 4 1/2 cups crushed berries. Use any remaining in another recipe. Add back to the pot and stir in lemon juice, cinnamon, allspice, cloves and sugar.
Bring mixture to a full rolling boil, stirring constantly, over medium-high heat. Stir in pectin. Return to a full rolling boil, stirring constantly, and boil hard for 1 minute. Stir constantly. Remove from heat. Quickly skim off any foam with a metal spoon and discard.
Ladle hot jam into hot, sterilized jars, leaving 1/4 inch headspace. Wipe jar rims and add lids and rings.
Process filled jars in a boiling water canner for 5 minutes {start timing when water returns to boiling}. Remove jars from canner and allow to cool.
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