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.