Here’s the recipe he used. I had some today, better than commercial brands. These amounts make a lot, but he cans them in Ball jars, that we label as gifts for friends. Scale down for the amount you want.

If you don’t know how to can, and don’t have the proper glass jars, and lifters to remove the jars from the hot water, then make only very small amounts for immediate refrigeration and prompt home use. Unlike commercial jam, this contains no preservatives, will NOT keep long if not canned.

- 6 cups fresh, washed blueberries
- 2 tablespoons lemon juice
- 1 teaspoon lime juice (optional)
- 4 cups granulated sugar
- 1 packet of dry fruit pectin (found in store baking section - liquid pectin can be substituted)

- Pour 4½ cups of berries into pot & mash.
- Stir in the remaining whole berries (do NOT mash those), sugar, lemon & lime juices.
- Stir constantly and bring to a rolling boil.
- Immediately add the pectin and continue stirring & boiling for 1 minute.
- Skim off foam as necessary, do not let boil over.
- Ladle the berry mixture into the hot, prepared jars.
- Screw on flat lids with rings firmly, immerse in boiling water to continue canning process for 10 minutes.
- Cool jars on racks

We affix computer-printed labels from Avery, since he makes other canned foods, too. And for the convenience of our friends who get these. Including a strawberry jam, made in a somewhat similar way.