2 cups crushed blueberries.

Take 2 pints fresh blueberries, discard stems and crush

2 T. fresh lemon juice
4 C. sugar
1 pouch Certo liquid fruit pectin

Wash and rinse plastic (1 C. to 2 C. size) containers with tight fitting lids.

Prepare fruit. For berries, crush 1 C. at a time using a potato masher. If using a food processor, pulse to a very fine chop. DO NOT PUREE. Jam should have bits of fruit.

Measure EXACT amount of fruit or juice into a large bowl.

Measure EXACT amount of sugar into another bowl. DO NOT REDUCE SUGAR OR USE SUGAR SUBSTITUTES.

Stir sugar into prepared fruit or juice. Mix well. Let stand for 10 minutes. Stir occasionally.

Stir Certo fruit pectin into lemon juice in a small bowl.

Stir pectin mixture into prepared fruit or juice. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain)

Pour into prepared containers leaving 1/2 inch space at top for expansion during freezing. Cover. Let stand at room temperature 24 hours until set. If not set after 24 hours, refrigerate for time indicated on recipe.

Refrigerate up to 3 weeks. Otherwise store in freezer for up to a year. Thaw in refrigerator.

Makes about 5 cups