The Best Blueberry Jam
From The New England Cookbook by Brooke Dojny
From: Paddy.Montreal

This is the best blueberry jam I have ever made and tasted.
Makes about 12 (8-ounce) jars

2 quarts wild or cultivated blueberries, rinsed
7 cups sugar
3 tbsp. lemon juice
1/2 tsp. butter
1 cinnamon stick, broken in 2 or 3 pieces
2 3-ounce pouches liquid fruit pectin

Crush the blueberries well and put into a large pot. Add the sugar, lemon juice, butter, and cinnamon stick to the pot. Over high heat, bring the mixture to a full rolling boil, stirring constantly.

Add the pectin, return to a boil, and boil hard 1 minute, stirring constantly.

Remove from the heat, discard the cinnamon stick, and ladle into sterilized jars. Seal and process.