Blueberry Jam

This recipe won a Second Place ribbon at the 2012 Tillamook County Fair.  I used frozen berries from my freezer to make these.  You can use fresh or frozen.  If frozen - they need to thaw.

Blueberry Jam

3 3/4 cups crushed blueberries
1/4 cup lemon juice
1 cup water
6 cups sugar
1 box MCP pectin (it's my favorite brand)

Before you start - make sure your jars are clean.  Put lids in saucepan with water and turn on low.  You want them hot - but not boiling.

Measure exact amount of fruit.  Place in 6-8 quart pot.  Stir in lemon juice and water.  Measure exact amount of sugar into separate bowl.  Set aside.
Stir pectin into fruit.  Bring mixture to a full rolling boil.  (A boil that doesn't stop bubbling when stirred) on high heat - stir constantly.
Stir in sugar quickly.  Return to a full rolling boil and Boil 4 minutes.  Remove from heat.  Skim off any foam.  Ladle quickly into prepared jars.  Wipe rims, add lids and bands.  Process in water bath - making sure jars are covered with water.  Process for 10 minutes.
Next day - remove bands and wash jars and bands.  Label jars.