3 c. fresh blueberries or 1 lb. frozen blueberries, thawed
1 tbsp. lemon juice
3 1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. each ground cloves & allspice
1 pouch liquid pectin
Melted paraffin

Remove any stems from berries. Crush fruit 1 layer at a time. Measure 2 1/4 cups packed solidly. If necessary, add water to make up amount. Pour into very large saucepan or Dutch oven. Add lemon juice, sugar and spices, mixing well.

Bring to a full rolling boil (a boil that cannot be stirred down). Boil, stirring constantly 1 minute. Remove from heat and immediately stir in pectin. Ladle into hot jelly glasses or jars. Pour 1/8 inch hot paraffin over top (paraffin should cling to sides of jars and contain no air bubbles). Cover with lids and store in cool, dry place.