Blueberry Jelly
From Self-sufficiency
4 cups prepared blueberry juice
2 pouches Certo Fruit Pectin
7 1/2 cups sugar
1/8 cup bottled lemon juice
Add juices and sugar to an 8 - 10 quart, heavy-bottomed kettle.
Bring to a full, roiling boil, over high heat, stirring constantly. Add pectin and return to a roiling boil.
Boil one minute, stirring constantly. Remove from heat and skim any foam (if desired).
Process according to USDA recommendations for jams and jellies for a shelf-stable product: http://www.uga.edu/nchfp/how/can7_jam_jelly.html
