Blueberry Jelly

Course : Jelly
Serves: 6
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2 quarts blueberries -- fresh or frozen
4 cups water
12 cups sugar
2 packages liquid fruit pectin -- (3 oz. each)

Preparation / Directions:

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.

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