2 quarts fresh or frozen blueberries
4 cups water
12 cups sugar
2 pouches (3 ounce size) liquid fruit pectin
Place blueberries in a large kettle and crush slightly. Add water, bring to a boil. Reduce heat to medium, cook, uncovered, for 45 minutes.
Strain through a jelly bag, reserving 6 cups juice. Pour juice into a large kettle, gradually stir in sugar until dissolved. Bring to a boil over high heat, stirring constantly. Add pectin, bring to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat. Skim foam. Pour hot into sterilized hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 5 minutes in boiling water bath.
jstuart
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