Blueberry Jam
2 pints frozen blueberries
2 tablespoons lemon juice
1 pkg powdered pectin
5 1/4 cups sugar
Thaw and drain blueberries.
Crush blueberries in large pot.
Add lemon juice, stir in pectin.
Bring mixture to a boil, stirring constantly.
Add sugar, stirring to dissolve.
Bring to a rolling boil. Boil one minute; stirring constantly.
Ladle in hot jars, leaving 1/4 inch headspace, remove air bubbles, whip rims and cover with top lids.
Process in water bath canner for 10 minutes.
Remove jars, place on a towel to cool for 24 hours.
Wipe jars, check seals, label and store in pantry.

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