Wild Blueberry Preserves - cooking recipe

Ingredients

6 cups whole wild blueberries
1/2 cup water
7 cups sugar
1 (3 ounce) package liquid pectin
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon

Preparation

Remove the stems from the blueberries and gently rinse them in cool water; drain well.
(if using frozen blueberries, do not defrost or rinse).
In an 8-quart pot, alternately layer the blueberries, water, and about half of the sugar.
Over med-low heat, stirring often to prevent sticking, gradually heat the mixture until the sugar is mostly dissolved.
Add in the remaining sugar, 1 cup at a time, stirring gently between each addition.
Heat until the sugar is completely dissolved.
Increase heat to med-high and bring mixture to a full, rolling boil, stirring constantly.
Stir in the all the pectin; return to a full, rolling boil, stirring constantly.
Boil/stir constantly, for 1 minute; remove pan from heat.
Skim off foam.
Gently stir in the butter and cinnamon until combined.
To prevent floating fruit, let preserves cool 5 minutes before filling jars.
Gently stir the preserves to distribute the fruit.
Ladle the preservers into hot jars, leaving 1/4 inch headspace.
Wipe jar rims and threads with a clean, damp cloth.
Cover with hot lids and apply screw rings.
Process half-pint jars in a 200\u00b0F water bath for 10 minutes, pint jars for 15 minutes.