- 1 quart/liter of wild washed blueberries
- 5 Cups sugar (I use organic)
- 2 TBS lemon juice
- 1 pouch liquid pectin
Mash washed berries and add to heavy bottom sauce pan with lemon juice and pectin. Bring to a boil and GRADUALLY add in sugar until it boils and all sugar is dissolved. Pour hot jam into hot sterile half pint jars. Wipe jar rims and threads with a clean damp cloth. Secure lids and rings to finger tip tight. Place in a water bath canner, making sure water is 1-2 inches ABOVE the jar lids. bring to a boil and process in the boiling water for ten minutes. Remove jars to a fold dry towel and allow to stand until cooled and set.