1½ cups slightly crushed fresh blueberries
7 cups granulated sugar
2 tablespoons lemon juice
2 (3-ounce) packages liquid pectin
In a large Dutch oven on high heat combine the blueberries, sugar, and lemon juice. Bring the mixture to a rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat and immediately stir in the pectin. Stir, and alternately skim off, the foam with a metal spoon for 5 minutes.
Quickly pour the jam into hot sterilized jars, leaving a 1⁄4-inch space from the top of the jar. Cover at once with metal lids and screw on the bands. Process the jars in a boiling water bath for 10 minutes.
YIELD: ABOUT 9 HALF-PINTS