Wash, choose, measure – blueberries

Put in a heavy stainless steel pan.  Crush bottom layer.  Add 1/2 c water if it doesn’t seem to be enough juice.  Cook over moderate heat, simmering until almost tender.  Add 3/4 to 1 c sugar (heated) for each cup of blueberries.  Stir and cook over low heat until a small amount dropped on a plate stays put.  Place in hot sterilized jars.  Process for 15 minutes in a boiling water bath.