Blueberry Jam

Adapted from Preserving.

2 pints blueberries
4 cups evaporated cane juice sugar
4 tablespoons water
2 tablespoons lemon juice
1 package of pectin

Place the blueberries, sugar, water and lemon juice in a noncorrosive saucepan. Bring slowly to a boil, stirring occasionally until the sugar is dissolved. Reduce heat and simmer about 10 minutes. Bring back to a boil and add the pectin. Boil for one minute. Remove from heat and ladle into sterilized jars. Seal and process for 10 minutes in boiling water bath. Makes about 2 to 3 pints.

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