SHOPPING LIST: allspice, blueberries, cinnamon, cloves, lemon juice, salt, sugar
1/4 tsp. allspice, 6 qts. blueberries, 1 stick cinnamon, 1/2 tsp. whole cloves, 3 tbs. lemon juice, 1/2 tsp. salt, 8 1/2 cups of sugar, 1/2 cup water
For making jam, I like blueberries picked early in the day and not fully ripe (at the red stage, not at the blue stage.)
Pick over, wash and measure blueberries.
Put in a heavy stainless-steel pan. Crush the bottom layer.
Add 1/2 cup of water and 3 tbs. lemon juice.
Cook over moderate heat, bringing to a boil and simmering until almost tender (about 10 minutes).
Add 8 1/2 cups of heated sugar, 1/2 tsp. salt.
Add spices tied in cheesecloth.
Boil rapidly, stirring constantly, until mixture thickens. (A small amount dropped on a plate will stay in place.)
Remove from heat, take out spices and skim.
Pour into sterilized bottles, and seal as usual. SHARE With Your Friends: