Blueberry Jam

3 lbs. blueberries
1/4 c. water
1-2 sticks cinnamon
grating a fresh nutmeg
4 c. sugar
juice of 1 lemon

Wash and pick over the blueberries; crush a few in the bottom of the pot. Add the water and spices; boil together gently until the berries have burst. Stir in the sugar and the lemon juice until dissolved. Boil gently until the jam sets, about 20 minutes longer. Ladle into hot sterilized jars, leaving 1/4 inch head space. Wipe the rims clean, put the lids in place, and tighten down. Invert the jars for a few minutes to complete the seal, then return to the upright and let cool completely. Check the seals, label, and store in a cool, dry place.

Yield: about 6 cups