4 cups fresh or frozen wild blueberries
4 cups sugar 1 pouch liquid fruit pectin
1 Tablespoon finely grated lemon rind
2 Tablespoons lemon juice
Pour half of the blueberries into a large Dutch oven; gently mash to break up. Stir in sugar and remaining blueberries. Heat over low heat, stirring often, until sugar dissolves. Increase heat to high and bring to a full rolling boil and boil for 1 minute. Stir in lemon rind and juice; return to boil.
Pour into hot sterilized 1-cup jars, leaving 1/2-inch headspace. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water bath canner for 10 minutes, timing from when water returns to boil. Let cool on rack. Check seals. Wipe jars; store in cool, dark, dry place for up to one year.
Makes 4 cups
