Blueberry Jam - cooking recipe

Ingredients

4 c. crushed berries (about 1 1/2 qt. whole berries)
1 box powdered pectin
4 c. sugar
2 Tbsp. lemon juice

Preparation

Wash and thoroughly crush fully ripe blueberries.
Measure 4 cups; add lemon juice.
Measure sugar and set aside.
Place berries in a large, flat bottomed kettle.
Add pectin and stir until dissolved.
Bring to a rolling boil, add sugar and stir until dissolved.
Bring to a full rolling boil that cannot be stirred down.
Boil hard for 1 minute.
Remove from heat, skim with a metal spoon and pour into sterilized jars to within 1/4 inch of top.
Seal with new lids and process in a water bath canner at simmer temperature for 10 minutes.
Makes about 7 half pints.