SPICY BLUEBERRY JAM 
    
3 c. fresh blueberries 
1 tbsp. lemon juice 
3 ½ c. sugar 
1 tsp. cinnamon 
¼ tsp. ground cloves 
¼ tsp. allspice 
1 pouch liquid pectin 
Melted paraffin 

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 will suffice. 

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 
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.