8 cups fresh blueberries
2 tablespoons lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
7 cups sugar
Procedure: Mash blueberries; transfer to an oven. Add lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into jars or freezer containers and cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours.
Refrigerate for up to 3 weeks or freeze for up to 12 months.