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.