Instructions: Place a few small plates in the freezer or the coldest part of the refrigerator. Heat oven to 100 degrees. Spread sugar in a baking dish, and place it in the oven.

Sterilize jars: Using rubber-coated canning tongs, place jars in a large pot fitted with a rack at the bottom, making certain that the jars do not touch each other or the sides of the pot. Cover with at least 2 inches of water. Bring water to a boil, and boil jars for 10 minutes. Remove jars with tongs, and place them upside down on a clean kitchen towel to dry completely. Wash lids in hot, soapy water, and place on a kitchen towel to dry.

Wash blueberries, remove stems and leaves. Place blueberries in a medium stockpot. Grate zest of 1 lemon into pot. Cut ends from both lemons, and add to pot. Cut the pith from zested lemon, and add to pot. Cut the peel and pith from second lemon, and add to pot. Add the juice from 1 lemon to pot. Stir in the cinnamon and cloves. Place pot over medium-low heat, and cook, slowly bringing to a light boil, about 5 minutes. Continue cooking, stirring frequently, until blueberries are soft, about 10 minutes more.

Add the heated sugar, and stir to combine. Increase heat to high, and cook, stirring constantly, to ensure the sugar dissolves, until mixture comes to a full rolling boil (a candy thermometer should read 221 degrees), 5 to 8 minutes.

Test jam for doneness by doing a wrinkle test: Pour a small amount of jam onto one of the chilled plates. Return to refrigerator for 1 to 2 minutes. Run a finger through the jam; if it makes a wrinkle, it is done. If it doesnt, cook a few minutes more, and do the test again.

Use a liquid measuring cup to pour jam into sterilized jars, leaving 1/4-inch headspace. Wipe the rim of each jar clean, and top with a lid, sealant-side down; screw the band just to the point of resistance. Place jars upside down on a clean kitchen towel for 5 minutes.

Turn right side up, and allow to cool completely. The jars are properly sealed when the lid is concave; there should be no sound when the center of the lid is gently pushed down. Store unopened jars in a cool, dry place for up to 1 year; unsealed jars will last in the refrigerator for up to 6 weeks.

This recipe yields 6 eight-ounce jars.

Yield: 6 eight-ounce jars

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