"NO COOK" BLUEBERRY JAM

1. Rinse and drain 2 pints fresh blueberries.
2. Mash with potato masher until they are smooth and well crushed.
3. Add 6 cups granulated sugar. Stir until sugar is dissolved.
4. Add one bottle liquid pectin. Stir for 3 minutes.
5. Immediately pour into sterilized containers.

Jam will last 2-3 months in refrigerator, or up to a year in freezer.
This makes a syrupy jam with fresh fruit flavor. It's great on ice cream
and waffles, as well as bread.