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. ground cloves
1/4 tsp. ground allspice
1 pouch liquid pectin
Melted paraffin

Remove any stems from blueberries. Crush fruit, one 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. Boil, stirring 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. Cover with lids and store in cool, dry place.