*2 Tb powdered pectin for every pouch of liquid pectin. Whisk into sugar before adding fruit.
1 pound fresh or frozen blueberries (about 1 quart)
3-1/2 cups sugar
1 tablespoon bottled lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pouch (3 ounces) liquid fruit pectin
Crush blueberries; measure 2-1/2 cups and place in a large saucepan.
Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. (*Quickly stir in the pectin. Return to a full rolling boil); boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 4 half-pints.