Title: Spiced Blueberry Jam
Categories: Sauce Jam
Yield: 3 Cups

7	c	Blueberries (or two 12-oz
		Packages frozen blueberries)
1/2	c	Plus 2 Tbsp apple-grape
		Concentrate sweetener (see
		Separate recipe)
2	tb	Orange juice
2	tb	Water
3/4	ts	Ground cinnamon
1/2	ts	Ground nutmeg
1/4	ts	Ground cloves
1/4	ts	Ground mace

1. If using fresh blueberries, wash, drain and remove any bits of stem.

2. In a 4-quart saucepan, combine the berries, apple-grape sweetener, orange juice, water, cinnamon, nutmeg, cloves and mace. Bring to a boil and reduce the heat to medium. Cook at a low boil 20 minutes, stirring often, until very thick. (To test for gelling, put about 1/2 teaspoon jam on a chilled saucer and place in freezer for 1 minute. If, when cooled, jam wrinkles when touched, it is done.) Skim the foam from the top of the jam during the cooking time.

3. Ladle into freezer containers, leaving 1/2-inch headspace. Cool, cover and place in freezer.

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