Blueberry Syrup

12 pints fresh or frozen blueberries (6 lbs)
15 cups water, divided
10 cups sugar
1 3/4 ounces powdered fruit pectin

Crush blueberries; place in a large kettle. Add 8 cups water. Bring to a full rolling boil; boil for 10 minutes, stirring constantly. Strain through a jelly bag, reserving juice.

Empty contents from bag back into kettle; add 4 cups water. Bring to a full rolling boil; boil for 5 minutes. Pour back into jelly bag; strain.

Combine juice; measure 10 cups of juice and place in kettle. Add sugar, pectin and remaining water.

Bring to a full rolling boil and boil for 5 minutes. Remove from the heat; let stand a few minutes. Skim off any foam.

Pour hot into hot jars, leaving 1/4" headspace. Adjust caps. Process for 10 minutes in boiling water bath.

Yield: 9 pints.