Makes 3 pints Ingredients:
  •   3 pints fresh blueberries
  •   2 tablespoons lemon juice
  •   1 tablespoon lemon zest
  •   1 1/4 cups granulated sugar
  •   3/4 cup water
  •   6 fruit pectin
  •   6 half pint freezer containers or jars with lids and bands
 
Directions: Using a potato masher, crush the blueberries in a large bowl. Combine with lemon juice, lemon zest and sugar, mixing thoroughly. Let stand 10 minutes. Combine water and pectin in a small saucepan. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute, continuing to stir. Pour the cooked pectin over the fruit mixture and stir for 3 minutes. Ladle jam into clean containers or jars leaving 1/2 inch headspace. Apply covers and let jam stand in refrigerator until set, but no longer than 24 hours. Keep a jar in the refrigerator to enjoy now, freeze the rest for up to a year to enjoy throughout the year.