3 c. fresh blueberries OR
1 (1 lb.) pkg. frozen blueberries, thawed
1 tbsp. 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

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 juice, sugar, and spices, mixing well. Bring to a full rolling boil (a boil that cannot be stirred down) and boil, stirring 1 minute. Remove from heat and 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). Cover with lids and store in cool, dry place. Yields 4 cups.