Place blueberries in a large kettle and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Strain through a jelly bag, reserving 6 cups juice. Pour juice into a large kettle; gradually stir in sugar until dissolved. Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. Skim foam. Pour hot into sterilized hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath. Yield: 6 pints. Orginal post by Johnson
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|Serving Size: 1 Serving (9082g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 71 (0%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 26.6mg||1 %|
|Potassium 818.3mg||22 %|
|Total Carbohydrate 7353g||2163 %|
|Dietary Fiber 37g||148 %|
|Sugars, other 7316g|
|Protein 5.2g||7 %|
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Calories per serving: 28515
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