3 heaping cups of fresh blueberries3 1/2 cups sugar 1 1/2 tablespoons bottled lemon juice 1/4 teaspoon ground cinnamon- heaped 1/8 teaspoon ground cloves- heaped 1 pouch liquid fruit pectin (Certo brand) optional: 1/2 teaspoon butter
Directions:
Wash blueberries and remove any stems. Place about 1 cup of the blueberries at a time into a bowl and mash with a potato masher or a fork. Measure 2 1/2 cups of crushed blueberries.
In a 6 or 8 quart dutch oven or kettle, combine the berries, sugar, lemon juice, cinnamon and cloves. (Add the butter if using.) Stir together and bring to a full rolling boil, stirring occasionally. When the full rolling boil has been achieved, add the pouch of liquid pectin. Return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Quickly skim off any scum with a metal spoon. (If you use the butter, there won’t be any scum.)
Immediately ladle the hot jam into hot, sterilized half-pint canning jars, leaving 1/4-inch head-space. Wipe jar rims and adjust lids. Process in a boiling water canner for 10 minutes (start timing when the water returns to a boil). Remove jars from canner and cool on racks. Makes between 5-6 half- pints of jam.