Blueberry Jam

1/2 c Powdered fruit pectin
4 tb Sugar
2 c Blueberries
1 1/2 c Sugar
4 tb Corn syrup
4 tb Lemon juice

Place the pectin and the 4 tablespoons of sugar in the bowl of an electric mixer. Stir together with a spoon until well mixed. Add the blueberries and crush, in the sugar, then beat at low speed for 7 minutes.

Add the 1 1/2 cups sugar, the corn syrup and the lemon juice. Beat at low speed for 3 more minutes. Pour into freezer containers and cover with lids. Let stand on the kitchen counter for 12 hours, or until set into a soft jelly, then freeze. Makes 4 half-pints.

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