Blueberry Jam - cooking recipe

Ingredients

4 c. crushed blueberries (1 1/2 to 2 qt. fresh berries)
2 1/2 c. sugar
2 Tbsp. lemon juice
1 box powdered fruit pectin
1 bottle (1 pt.) light corn syrup

Preparation

Scald enough glasses and lids for 1 1/2 quarts jam; drain.
In a 6 to 8-quart kettle, stir the blueberries, lemon juice and fruit pectin.
Cook over high heat, stirring constantly, until mixture boils.
Stir in sugar and corn syrup.
Stirring constantly, bring to a full boil; boil 1 minute.
Remove jam from heat.
Skim off foam.
Stir occasionally for 5 minutes, skimming off foam as it rises to the surface.
Fill glasses quickly, leaving 1/2-inch space at top.
Cover immediately with a 1/8-inch thick layer of melted paraffin.
Cool.
Cover.
Makes about 1 1/2 quarts.