Prepare a small water bath canning pot and three half pint jars.
Pour the clean blueberries in a low, wide, non-reactive skillet. Using a potato masher, work the blueberries until they're mostly crushed. Stir in the sugar.
Place the pan on the stove over high heat and bring the fruit to a boil. Cook, stirring regularly for 8-10 minutes, until the fruit starts to thicken into jam.
Add the cinnamon, nutmeg, and cloves, along with the lemon juice.
Continue to cook for another 2-3 minutes, until the jam has thickened and you can sculpt it in the pan.
Funnel the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.