4 1/2 cups crushed blueberries
4 Tbsp. lemon juice
7 cups sugar
2 pouches each 3 oz liquid pectin
Using a prepared canner and clean, sterilized, jars and lids. For more info on this you can go here to the Ball website and they have step by step for all your canning needs I did the water bath method of canning.
In a large stainless steel pot, combine the fruit, lemon juice, and sugar. On high heat stirring constantly bring the ingredients to a full rolling boil that cannot be stirred down. Now stir in the pectin. Boil hard, while stirring constantly, for one minute. Remove from heat and skim off the foam.
Ladle the hot jam into your prepared hot jars, leaving 1/4 of an inch head space. Remove air bubbles and add more jam if needed to acquire the correct head space. Wipe the rim of the jar. Center lid on the jar. Screw the band on the jar until fingertip tight.
Place jars in canner, ensuring they are completely covered with water 1 – 2 inches. Bring to a boil and process for 10 minutes with lid on canner. Remove canner lid and wait 5 minutes then remove jars, cool and store.
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