Pour the apple juice concentrate into a saucepan; sprinkle with gelatin and allow to soften for several minutes.

Meanwhile, in a blender or food processor, finely chop blueberries, 1 cup at a time.

Add lemon juice, spices and 2 cups of chopped berries to gelatin; heat over medium-low until gelatin is dissolved.

Remove from the heat; stir in remaining berries and mix well. Pour into jars or plastic containers; store in the refrigerator up to three weeks.