4 1/2 c. blueberries
Juice from 1 lemon
Grated rind of 1/2 lemon
7 c. sugar
1 c. liquid pectin

Crush berries and mix with lemon juice, grated rind from lemon and sugar. Boil for 3 minutes and remove from flame; stir in liquid pectin. Skim and pour into six sterile glasses, sealing each glass with paraffin when jam is cool.