2 quarts blueberries -- fresh or frozen
4 cups water
12 cups sugar
2 pouches liquid fruit pectin -- (3 oz. each)
Place blueberries in a large kettle and crush slightly. Add water; bring to a boil. Reduce heat to Medium; cook uncovered for 45 minutes. strain through a jelly bag, reserving 6 cups juice. Pour juice into a large kettle; gradually stir in sugar until dissolved.
Bring to a boil over High heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. Skim foam. Pour hot into sterilized hot jars, leaving 1/4" headspace.
Adjust caps. Process for 5 minutes in a boiling-water bath.
Yield: 6 pints.