3 pt. blueberries
3 tbsp. lemon juice
2 pouches (1 pkg.) liquid pectin
7 c. sugar

1. Wash 8 half pint jars. Fill water bath canner 2/3 full with water and start heating over medium heat.

2. Wash and pick over berries. Crush, one layer at a time in a large bowl. Measure. Should have 4 1/2 cups, if not, add water. Combine berries and lemon juice in a kettle or Dutch oven.

3. Open pectin, stand up in a cup or bowl, drain jars and lids on toweling.

4. Stir sugar into berries. Bring to a full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat; stir in pectin. Skim off foam. Ladle jam into jars, filling to within 1/8 inch of tops.

5. Wipe rims and threads with damp toweling. Cover jars with lids. Screw bands tight. Place jars on rack in water bath. Water should be 1 to 2 inches over top of jars. Cover canner. Bring to boiling, boil 5 minutes. Remove jars from canner, cool. Label, date and store in cool dry place.