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For a spice bag, place cinnamon and allspice in the center of a double-thick, 6-inch square of 100-percent-cotton cheesecloth. Bring up corners; tie closed with clean kitchen string.
In a 4- to 6-quart stainless-steel, enamel, or nonstick heavy pot, combine vinegar and spice bag. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add blueberries and bourbon. Cook over medium heat for about 8 minutes or just until syrup is heated through, gently shaking the pot (to avoid breaking the berries, do not stir). Remove from heat; cover and let stand at room temperature for 8 to 12 hours.
Remove spice bag; discard. Pour the blueberry mixture into a colander set over a large bowl; reserve liquid.
Ladle blueberries into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace.
For syrup, return the reserved liquid to the pot; stir in honey. Bring to boiling, stirring occasionally. Boil, uncovered, for about 5 minutes or until syrup is slightly thickened. Ladle hot syrup over blueberries, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Discard any remaining syrup.
Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.