Preparation time: 10 minutes. Cooking time: 1 minute. Yields: 4 cups.

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

1. Remove any stems from berries. Crush fruit, 1/2 cup 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.

2. Add lemon juicy, sugar and spices. Mix well. Bring to a rolling boil (a boil that cannot be stirred down). Boil, stirring 1 minute. Remove from heat. Immediately stir in pectin.

3. 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.

4. Cover with lids. Store in cool, dry place.

TIPS: If using fresh blueberries, use firm and plump berries; carefully rinse under cold running water.