When making jams, do not try to double
the recipe. Do them a batch at a time.
Spicy Blueberry Jam
2 pints blueberries
1/2 C. red wine vinegar
3 C. sugar
1/4 t. EACH: nutmeg, cinnamon and mace
1/8 t. cloves
Wash and stem the berries. Place with the vinegar in a four-quart saucepan over
medium heat. When juice starts to form, increase heat slightly, and stir often
until mixture boils. Boil steadily about 10 minutes, stirring frequently to
prevent sticking.
Remove from heat and measure. You should have about 3 3/4 cups. If necessary,
add water to fill to 4-cup mark. Return mixture to pan.
Combine sugar and spices in a bowl.
Bring fruit mixture to a boil over medium heat. Add sugar and spices all at
once, and stir until jam boils again. Adjust heat so jam boils steadily for 5 to
15 minutes, stirring to prevent sticking. When it's done, remove from heat and
ladle into hot, sterilized jars. Label and store a week or so for flavors to
mellow.
