Homemade Food In Jars: Spiced Blueberry Jam

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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