4 cups of blueberries (I use wild blueberries from here in New Brunswick)
2 tbsp lemon juice
1 package of pectin (57g = 2 oz Certo)
Put blueberries in a pot with the lemon juice and pectin and bring to a boil on high heat. I mash the blueberries with a plastic potato masher but they tend to break down in the pot, or you could use a food processor. I like there to be chunks of berries in my jam but you could blend more if you like it smooth. I stir occasionally and it’s better to just watch this the whole time as it doesn’t take very long. Boil for a minute and then take off the heat, stirring occasionally for about 5 minutes. It should thicken as it cools. Put in a jar and seal, then put in the fridge to cool. I find this is sweet enough with the natural sugars, the pectin box suggests 5 cups of sugar, whoa!!