8 cups fresh blueberries
8 cups water
1 package pectin
4 cups raw sugar
1/4 cup lemon juice
1/4 cup butter

For canning blueberry syrup. Wash and mash blueberries, or use a blender. In a large pot, combine blueberries, water and Pectin and butter. Bring to a boil. Add sugar, lemon juice and butter (the butter prevents the liquid from foaming). Bring to a boil again, and boil for 2 minutes.

Pour or ladle syrup into clean, sterilized canning jars. Cover firmly. Place in a hot water bath, and boil for 25 minutes. Remove from water, a let stand until cooled off (overnight).

Remove screw ring, label with contents, and date.

Submitted by: Pat Ouellette (Love2Cook)