Spiced Blueberry Jam
1-1/2 quarts blueberries
2 tablespoons lemon juice
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1 package (1-3/4 oz.) powder fruit pectin
5 cups sugar
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Sterilize 8 (6-ounce) jelly jars; keep them in hot water until ready to fill. Wash and drain blueberries. Puree the blueberries in a blender or food processor. You need 1-quart of puree. In a large pan combine puree, lemon juice, cloves, cinnamon, allspice, and fruit pectin, stir to mix well. Over high heat, bring mixture to a full rolling boil; boil 1 minute, stirring constantly. Add sugar all at once. Again bring to a rolling boil; boil 1 minute, stirring constantly. Skim off the foam on the top of the jam. Ladle into hot, sterilized jelly jars and seal.
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