Cinnamon Blueberry Jam - cooking recipe

Ingredients

1 lb. fresh or frozen blueberries (about 1 qt.)
3 1/2 c. sugar
1 Tbsp. lemon juice
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1 (3 oz.) pouch liquid fruit pectin

Preparation

Crush blueberries; measure 2 1/2 cups and place in a large kettle.
Add the sugar, lemon juice, cinnamon and cloves; bring to a full rolling boil.
Boil for 1 minute, stirring constantly. Remove from the heat; stir in pectin.
Skim off foam.
Pour hot into hot jars, leaving 1/4-inch headspace.
Adjust caps.
Process 15 minutes in a boiling water bath.
Yields 4 half-pints.