Blueberry Jam

• 5 cups crushed fresh ripe blueberries
• 2 tablespoons strained fresh lemon juice
• 7 cups sugar
• 12 teaspoon unsalted butter
• 2 (3 ounce) packages liquid pectin
• 14 teaspoon ground cinnamon (optional)

1. In an 8-quart pan, add the blueberries, lemon juice, sugar, and butter; combine.
2. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved; increase heat to medium-high and bring the mixture to a full rolling boil, stirring constantly.
3. Stir in the pectin; return mixture to a full rolling boil, stirring constantly.
4. Boil, stirring constantly, for 1 minute; remove the pan from heat; skim off any foam; stir in the cinnamon, if desired.
5. To prevent the jam from separating in the jars, let jam cool for 5 minutes before filling the jars.
6. Gently stir jam every minute or so to distribute fruit.
7. Ladle the hot jam into hot jars, leaving 1/4 inch headspace.
8. Wipe the jar rims and threads with a clean, damp cloth; cover with hot lids and apply screw rings.
9. Process half-pint jars in a 200 water bath for 10 minutes, pint jars for 15 minutes.

fresh ripe blueberries, lemon juice, sugar, unsalted butter, liquid pectin, ground cinnamon

Taken from www.food.com/recipe/blueberry-jam-313889 (may not work)