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Blueberry Jam

4 1/2 cups crushed wild blueberries
2 tablespoons lemon juice
7 cups granulated sugar
2 pouches liquid pectin

1. Pick over fruit, removing any stems and leaves. Crush berries and measure 4 1/2 cups crushed fruit.
2. Put into a large heavy pot. Add lemon juice and sugar; mix well. Place over high heat, stirring, and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly.
3. Remove from heat; stir in pectin at once. Skim off foam, stir and skim off foam again.
4. Ladle into hot, sterilized jars and seal. If desired, process for 10 minutes in boiling water bath. (Recommended.)

Makes about 7 pints.