A delicious jam that I enjoy making every year.
8 cups of fresh blueberries
7 cups of sugar
2 pouches of liquid pectin (3 oz. each)
2 tbs. lemon juice
Place blueberries in a stockpot.
Stir in the sugar and lemon juice Bring to a full rolling boil over high heat, stirring constantly.
Stir in pectin. Boil for 10 minutes, stirring constantly.
Remove from the heat; skim off foam.
Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace.
Remove air bubbles; wipe rims and adjust lids.
Process for 10 minutes in a boiling-water canner.
Processing time is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
