3 c. fresh blueberries or 1 pkg. frozen thawed berries
1 tsp. lemon juice
3 1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. allspice
1 pouch liquid pectin
Melted paraffin

Remove any stems from berries. Crush fruit one layer at a time. Measure 2 1/4 cups, packed solidly if necessary, add water to make up amount. Pour into saucepan or Dutch oven. Add lemon juice, sugar and spices, mixing well. Bring to a fully rolling boil (a boil that cannot be stirred down) and boil, stirring 1 minute.

Remove from heat and immediately stir in pectin. Ladle into hot jelly jars or glasses. 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. Makes about 4 cups of jam.