2 c. crushed fresh blueberries (about 1 pt. whole berries)
4 c. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 (3 fl. oz.) pouch liquid fruit pectin (7 tbsp.)
3 tbsp. lemon juice

In a large bowl, combine blueberries, sugar, cinnamon and nutmeg; mix well. Let stand 10 minutes. In a small bowl, combine pectin and lemon juice, pour over berries. Stir thoroughly for 3 or 4 minutes (a few sugar crystals will remain). Spoon into glass containers; cover. Let stand at room temperature for 24 hours. Store in freezer. Yield: 4 cups.