5 C. Blueberries (1 ½ lb.)
1 ½ C. Sugar
2 T. Lemon Juice

Place the blueberries in a large nonreactive bowl. Take two handfuls of blueberries and smash them in your fists. The goal here is to keep most of the blueberries whole. Add the sugar and lemon juice and use a spatula to toss. Let the mixture sit on the counter for 1 hour. Refrigerate overnight.

Transfer the blueberry mixture to your preserving pot. Over high heat, cook until the bubbles begin to appear large and glassy, about 8 minutes. Remove from heat and test for doneness using the plate test. This preserve is done when you run your finger through a dollop of the cooled preserve, and it doesn’t run back together. Ladle into prepared half-pint jars, leaving 1/4-inch headspace. Remove air bubbles and wipe the rims. Place the lids on the jars and screw on the bands until they are fingertip tight. Process in a water-bath canner for 10 minutes, adjusting for altitude as needed. After 24 hours, check the seals. Label, date, and store out of direct sunlight without the bands for up to a year.