1 lb. fully ripe blueberries
3 1/2 c. sugar
1 tbsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. cloves (ground)
1/2 of a 6 oz. bottle liquid fruit pectin

Sort, wash and remove any stem from blueberries. Crush the blueberries; measure 2 1/2 cups. In 8 to 10 quart saucepan combine berries, sugar, lemon juice and spices. Bring mixture to full rolling boil; boil hard, uncovered for 1 minute, stirring constantly. Remove from heat; stir in pectin. Quickly skim off foam with metal spoon. Pour hot jam into hot sterilized jars; seal. Makes 5 to 6 half pints.