5 cups frozen Wild Blueberries
1 package dry pectin
5 cups sugar
1 tablespoon lemon zest
1/3 cup lemon juice

Preparation
Crush thawed Wild Blueberries one layer at a time or chop frozen in food processor. Combine thawed, crushed blueberries and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lemon peel and lemon juice. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner. Yield: about 8 half-pints.

Nutritional Information Per Serving (1 tablespoon): 34 calories; 0 g fat; 1 mg sodium; 9 g carbohydrates; 0 g fiber; 0 g protein