Ingredients
4 cups fresh blueberries, stemmed
1 package powdered pectin
2 tablespoons fresh lemon juice
4 cups sugar
Preparation
Crush the blueberries in a large kettle.
Place over high heat and add pectin and lemon juice. Bring to a boil, stirring constantly. Stir in the sugar, bring back to a boil, and let boil for 1 minute.
Remove kettle from heat. Skim off and discard any foam. Carefully ladle jam into hot, sterilized jars, leaving 1/4 inch head space. Wipe excess jam from inside and outside rims, then seal.
