Instructions

1. Place the jar lids in a pot of hot but not boiling water to soften up the rubber parts and sterilize them.

2. Wash and drain the blueberries.

3. Combine the blueberries, sugar, and 5 cups of water in a large sauce pan or stock pot. Boil for eight minutes stirring occasionally.

4. Remove the blueberry syrup from the heat and stir in the lemon juice.

5. Fill sterilized canning jars with the syrup, leaving 1/2 inch of space at the top of the jar. Use a jar funnel to prevent spills on the rim of the jar. Remove the sterilized lids from the hot water with tongs and screw them onto the jars.

6. Process the jars of blueberry syrup in a water canner for 10 minutes. Remove the canned syrup from the boiling water with a jar grabber and allow to the jars to sit undisturbed overnight at room temperature. The jars should seal within a few hours.

7. Label the jars with the contents and the date.