Canning Blueberry Jam

Last year Taima made some blueberry jam that was fabulous. The recipe made about five small jars and was gone within a week. We loved the flavor so much we decided to give it a shot again this year. I ended up with 9 jars. Cannot wait to spread a dollop on a warm popover!




Spiced Blueberry Jam

1 1/2 quarts blueberries, fresh
2 Tbls lemon juice
1/4 tsp cloves
1/4 tsp cinnamon
1/4 tsp allspice
1 pkg. liquid pectin
5 c sugar

Remove stems and crush blueberries. Measure 4 c crushed fruit. Place in a large pot and stir in lemon juice, cloves, cinnamon, allspice and liquid pectin. Stir mixture on high heat until it comes to a hard boil.Immediately add sugar and bring to a full boil; boil one minute stirring constantly.
Remove from heat; skim off foam with metal spoon; stir and allow to cool for 5 minutes. Ladle into sterilized jars, leaving 1/2" headspace. Wipe rim. Center lid on jar and screw down band. Put jars in canner. Completely cover jars with water and bring to a boil. Process for 10 minutes. Remove jars and turn upside down to cool. Enjoy!