Blueberries are one of my favourite berries, if not my absolute favourite. They have a consistent flavour. When they start to go bad, they just shrivel but the taste doesn’t seem to change at all. My favourite pie is blueberry and my favourite muffin ingredient is blueberries!
4 1/2 cups of wild blueberries
2 tbsp lemon juice
7 cups sugar
170 ml bottle liquid fruit pectin
Clean enough jars for sterilization to hold 8 cups of jam.
Place 1 cup of blueberries in a large flat-bottomed bowl and mash with potato masher. (Do not use blender or food processor).
Add another layer of berries and mash and repeat until all berries in the bowl are crushed.
Pour berries into a large heavy bottomed saucepan.
Stir in lemon juice and then sugar.
Place over high heat and bring to a full rolling boil.
Boil vigorously, stirring constantly, for 1 minute.
Remove from heat and immediately stir in liquid fruit pectin.
Skim off foam using a metal spoon.
Pour mixture into sterilized jars and seal with lids.
Cool at room temperature, then store in a cool place.
Once jar is opened store in fridge.