Blueberry Jelly

2 qt. fresh or frozen blueberries
4 cup water
12 cup sugar
6 oz. liquid fruit pectin

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-in. headspace. Adjust caps. Process for 5 minutes in
a boiling-water bath.

Yield: 6 pints.

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Preserves