2 pts. fully ripe blueberries
4 c. white sugar
1/2 tsp. ground nutmeg or cinnamon
2 tbsp. lemon juice
1 pouch Certo fruit pectin

Use containers, one pint or less, with lids. Wash and scald all containers.

Crush berries, measure 2 cups into large bowl. Thoroughly add sugar and spice into fruit. Let stand 10 minutes. Combine lemon juice and fruit pectin in a small bowl. Add to fruit; stir 3 minutes. Ladle quickly into containers; cover. Let stand 24 hours, then refrigerate up to 3 weeks or store in freezer. Makes 5 cups.