You may use frozen blueberries for this recipe. A 16-ounce bag will yield about 2 cups of crushed fruit.

Ingredients:
5 cups crushed fresh, ripe blueberries
2 tablespoons strained fresh lemon juice
7 cups sugar
1/2 teaspoon unsalted butter
2 (3 ounce) pouches liquid pectin
1/4 teaspoon ground cinnamon (optional)

Directions:
In an 8-quart pan, combine the blueberries, lemon juice, sugar and butter. Over medium-low heat, stirring constantly, heat the mixture until the sugar completely dissolves. Increase the heat to medium-high and bring the mixture to full rolling boil, stirring constantly.

Remove the pan from the heat and skim off the foam. Return the pan to the heat and bring the mixture to a full rolling boil.

Stir in the entire contents of the pectin pouches. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for one minute. Remove the pan from the heat. Skim off any foam.

To prevent the jam from separating in the jars, allow the jam to cool five minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving one-fourth-inch head space. Wipe the jar rims and threads with a clean, damp cloth.

Cover the jars with hot lids and apply screw rings. Process half-pint jars in a 200-degree water bath for then minutes, pint jars for 15 minutes.

Recipe makes about nine, half-pint jars.

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