1 1/2 qts. blueberries
2 tbsp. lemon juice
1 box Sure-Jel or Can-Jel
4 c. sugar

Stem and crush fully ripe blueberries completely, one layer at a time. (I grind them in a food grinder.) Measure; you should have 4 cups of crushed fruit. Add more berries if necessary. Place berries in a very large kettle and stir in the lemon juice and the Sure-Jel or Can-Jel. Place over high heat and stir until the mixture comes to a hard boil. Immediately add the sugar and bring to a full rolling boil; boil hard 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon; stir and skim 5 minutes to cool slightly and prevent floating fruit. Ladle into sterilized glass jars, leaving 1/2" space at top. Seal with lids. This should make about 7 cups or 3 1/2 pints of jam.