|Blueberries||12 Cup (192 tbs)|
|Sugar||6 Cup (96 tbs)|
|Water||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
Sort, wash, and remove any stems from blueberries.
Put about one third of the blueberries at a time in blender container.
Cover and blend thoroughly.
In a 5-quart kettle or Dutch oven combine blueberry pulp, sugar, water, and lemon juice.
Bring sugar mixture to a full rolling boil.
Boil gently, uncovered, 10 minutes.
Remove from heat.
Skim off foam with a metal spoon.
Pour hot syrup into hot, clean half-pint jars, leaving 1/2 inch headspace.
Process in boiling water bath 10 minutes.
(Start timing when water returns to boiling.)