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.