Blueberry Jelly

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; I don't bother).

Process according to USDA recommendations for jams and jellies for a shelf-stable product:

http://www.uga.edu/nchfp/how/can7_jam_jelly.html 

Submitted by Jim Wilson

Son of James and Lola Wilson