Blueberry-lemon jam

---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Blueberry-Lemon Jam
  Categories: Fruits, Preserve
       Yield: 1 servings
  
       1 x  -Dottie Cross TMPJ72B               2 tb Lemon juice
     4 1/2 c  Blueberries; fresh or frozen	 1 x  Grated zest of 2 large
  lemon
       7 c  Sugar                               3 ea 3-oz pouches liquid pectin
  
   Pick over the fresh blueberries to remove any stalks and rinse under cold
   water. Drain well and place in a large heavy-bottomed saucepan. (Do not
   rinse or thaw the frozen berries.) Crush the berries slightly with a potato
   masher or pestle. Stir in the sugar, lemon juice, and zest. Bring to a boil
   over medium-high heat, stirring often. When the mixture reaches a full
   boil, cook for 1 minute. Stir in the pectin. Return to a full boil, then
   cook for another minute. Ladle into hot, sterilized jars leaving 1/4 inch
   of headroom. Wipe the rims clean and put the lids on top of the jars.
   Process in a boiling water bath for about 5 minutes. Remove from the water
   and cool completely at room temperature. Makes about 6 cups. Source: "An
   Edible Christmas (A Treasury of Recipes for the Holiday) by Irena Chalmers.
   Reformatted by: CYGNUS, HCPM52C
  
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