I had a surplus of bluebarries in my freezer and a few bags of sugar left over from another projects. It had been sitting there for some time and I needed a way to make use of them for fear of freezer burn. I found a recipe online, but the recipe called for things I didn't exactly have on hand and didn't feel like buying lemons. Lemons aren't exactly inexpensive right now. Yes, I keep citric acid in my pantry. You never know when it'll come in handy.

Ingredients

12 Cups Blueberries
12 Cups Sugar
3 Teaspoons Citric Acid (optional)
3 Boxes Fruit Pectin

Steps

1. Sterilize 10x 12oz jars and lids. Google it if you need details on how to do that.
2. Lightly blend blueberries into a very light pulp. Chunks are good.
3. Add fruit pectin and citric acid. The citric acid is optional, but works as both a setting agent and a preservative.
4. Bring to rolling boil for one minute.
5. Add all sugar all at once.
6. Bring to rolling boil for one minute.
7. Fill jars leaving 1/2" of air space at the top.
8. Hand tighten lids.
9. Move jars into a large pot water covering the jars.
10. Boil for one hour.
11. Extract jars from water and let sit for 24 hours.
12. The jam should last for at least a year or more unopened.