Categories: Fruits, Preserve 
      Yield: 1 servings 
  
      1 x  -Dottie Cross TMPJ72B               2 tb Lemon juice 
  4 1/2 c  Blueberries; fresh or frozen        1 x  Grated zest of 2 large lemon 
      7 c  Sugar                               3 ea 3-oz pouches liquid pectin 
  
  Pick over the fresh blueberries to remove any stalks and rinse under cold 
  water. Drain well and place in a large heavy-bottomed saucepan. (Do not 
  rinse or thaw the frozen berries.) Crush the berries slightly with a potato 
  masher or pestle. Stir in the sugar, lemon juice, and zest. Bring to a boil 
  over medium-high heat, stirring often. When the mixture reaches a full 
  boil, cook for 1 minute. Stir in the pectin. Return to a full boil, then 
  cook for another minute. Ladle into hot, sterilized jars leaving 1/4 inch 
  of headroom. Wipe the rims clean and put the lids on top of the jars. 
  Process in a boiling water bath for about 5 minutes. Remove from the water 
  and cool completely at room temperature. Makes about 6 cups. Source: "An 
  Edible Christmas (A Treasury of Recipes for the Holiday) by Irena Chalmers. 
  Reformatted by: CYGNUS, HCPM52C