Crush blueberries. (You should have 4-1/2 cups blueberries.) In an 8- or 10-quart kettle combine crushed blueberries, lemon juice, cinnamon, allspice, and cloves. Stir in sugar.

Bring to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; quickly skim off foam with a metal spoon. Ladle at once into hot, sterilized, half-pint jars*, leaving 1/4-inch headspace. Adjust lids. Process in a boiling-water canner for 5 minutes. Cool. Store in a cool, dark place up to 6 months. Makes 9 half-pints (about 126 1-tablespoon servings).

If you would like to use antique canning jars, ladle the hot jam into sterilized, half-pint jars, leaving 1/4-inch headspace. Adjust lids; cool and then store in the refrigerator.