Spiced Blueberry Jam
Yield: 3 cups

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

If using fresh blueberries, wash, drain and remove any bits of stem.

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.

Ladle into freezer containers, leaving 1/2-inch headspace. Cool, cover and place in freezer.

Apple-Grape or Pineapple Concentrate Sweetener
Yield: 2 cups

APPLE-GRAPE SWEETENER:

12 oz can frozen apple juice concentrate, defrosted
12 oz can frozen grape juice concentrate, defrosted

PINEAPPLE SWEETENER:

12 oz can frozen pineapple juice concentrate, defrosted

For the apple-grape sweetener: In a large saucepan, combine the apple and grape juice concentrates. Bring to a boil, reduce the heat slightly and cook at a low boil 15 to 20 minutes. Measure; you should have about 2 cups. Transfer to a jar and cool. Cover and refrigerate.

For the pineapple sweetener: Pour the pineapple juice concentrate into a medium saucepan. Bring to a boil; reduce the heat slightly, and cook at a low boil 15 to 20 minutes. Measure; you should have about 1 cup. Transfer to a jar and cool. Cover and refrigerate.

The sweeteners will have a 2-week shelf life in refrigeration.