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No need to wait for blueberry season to make this spicy, flavorful jam that is delicious on hot biscuits, English muffins or toast. Frozen berries enable you to make the jam anytime. For about 4 cups jam you will need: 3 c. fresh blueberries or 1 pkg. (1 lb.) 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


Remove any stems from berries. Crush fruit 1 layer at a time. Measure 2 1/4 cups. Pack solidly if necessary, add water to make up amount. Pour into very large saucepan or Dutch oven. 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. 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.

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