Blueberry Freezer Jam

Mimi in Maine's Note:

The freezer jams are so good as they taste like the fresh fruit because they have never been cooked. This is a yummy jam and needs to be tried. To get the best taste you need to use the wild blueberries. Once I used the big cultivated ones in the store because it was winter and I needed to make some. There was hardly any flavor except it was sweet. The wild blueberries are are so tasty. NOTE: Do not reduce the sugar or use a sugar substitute as it will not set correctly.

• Total Time: 25 mins
• Prep Time: 20 mins
• Cook Time: 5 mins

Ingredients:

Yield: 5 cups

• 2 pints wild blueberries (to make 2 cups of crushed berries)
• 1 ½ tablespoons fresh lemon juice
• 4 cups sugar
• 1 (3 ounce) envelope Certo

Directions:

1. Wash and rinse containers (make sure they are sterile).
2. Prepare the berries crushing one cup at a time using a potato masher.
3. Measure exact amount of berries and juice and place in a large bowl.
4. Measure the exact amount of sugar (no sugar substitutes) and stir into the prepared fruit; mix well and let stand for 10 minutes stirring occasionally.
5. While waiting, in a small bowl, stir the Certo fruit pectin into the lemon juice.
6. After the 10 minutes has gone by with the berries, stir the pectin mixture into the prepared fruit.
7. Stir constantly until sugar is completely dissolved and no longer grainy--about 4 minutes (a few sugar crystals may remain--it's O.K.).
8. Pour into prepared containers, leaving a 1/2" space at the top for expansion during the freezing; cover.
9. Let stand at room temperature for 24 hours till set.
10. You may store in the refrigerator for about 3 weeks or store in the freezer for up to one year; thaw in the refrigerator.