Blueberry Jam - cooking recipe

Ingredients

2 pints frozen blueberries
2 tablespoons lemon juice
1 (3 ounce) envelope 100% fruit pectin (Ball brand recommended)
5 1/4 cups sugar

Preparation

Thaw and drain blueberries.
Crush blueberries one layer at a time.
Combine 3 cups crushed blueberries and lemon juice in a large saucepot.
Stir in Fruit Jell pectin.
Bring mixture to a boil, stirring constantly.
Add sugar, stirring to dissolve.
Return mixture to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat.
Skim foam if necessary.
Preserve It-.
Ladle hot jam into hot \"Ball\" 8-oz jelly jar to 1/4 inch below rim.
Wipe jar rim clean.
Place lid on jar and tighten band, just until a point of resistance is met.
Process 10 minutes in a boiling-water canner.
Cool for 12 to 24 hours.
Remove bands.
Lids should be concave in middle.
Yield: About 6 half pints.