BLUEBERRY - LEMON JAM

• 4 1/2 cup blueberries ( about 1 & 1/2 lbs )
• 1/3 cup lemon juice
• 2 tsp grated lemon peel
• 6 1/2 cup granulated sugar
• 2 - 3 ounce pouches ball liquid pectin

1. Wash blueberries and lemon under cold running water.
2. Drain.
3. Crush blueberries one layer at a time using a potato masher.
4. Grate lemon peel.
5. Measure 2 tsp.
6. Grated lemon peel.
7. Cut lemon in half .
8. Remove seeds.
9. Juice lemon.
10. Measure 1/3 cup juice.
11. Cook crushed blueberries, grated lemon peel and juice in a large sausepan.
12. Bring mixture to a boil over medium high heat.
13. Add sugar .
14. Stirring until sugar dissolves.
15. Bring back to a rolling boil that cannot be stirred down.
16. Stir in pectin.
17. Boil hard for 1 minute.
18. Stirring constantly.
19. Remove from heat skim off foam if necessary.
20. Fill hot jam into a hot jar.
21. Leaving 1/4" headspace.
22. Remove air bubbles.
23. Clean jar rim.
24. Center lid on jar and adjust band to fingertip tight.
25. Place jar on the rack elevated over simmering water in boiling water canner .
26. Repeat until all jars are filled.
27. Lower the rack into simmering water.
28. Water must cover jars by 1".
29. Adjust heat to medium - high.
30. Cover canner and bring water to a rolling boil.
31. Process half pint jars 10 minutes.
32. Remove from canner.
33. Do not retighten bands if loose.
34. Cool 12 hours.
35. Check seal.
36. Label & store jars..

blueberries, lemon juice, lemon peel, sugar, pouches

Taken from cookpad.com/us/recipes/347072-blueberry-lemon-jam (may not work)