4cups fruitcrushed (thaw and crush if using frozen)
Rinse and remove any stems from blueberries. (Or defrost if using frozen). Crush fruit roughly. I used a potato masher.
Add the sugar and lemon juice and allow berries to sit for 10 minutes.
Stir in the pectin till evenly mixed.
Add berries to bread machine and start jam cycle. (This cycle is basically 15 minutes of stirring berries constantly in high heat. The mixture stews for 50 minutes being stirred occasionally. The heat seems to increase during last 5 minutes or so.)
While berries are stewing simmer 4 half pint jars in water on the stove for 15 minutes. Add jar covers and bands during last 5 minutes. Time this to coincide with the end of the jam cycle.
Carefully remove pan from bread machine. Mixture is VERY hot. Ladle into jars, clean jar rims and sides. Position the lid and screw the band on finger tight. Dry the jars and lids.
Allow jars to sit at room temperature for 24 hours. You will hear the lids pop as they seal.
Tighten screw bands by hand and refrigerate for up to 30 days or store in freezer if you won’t use it in 30 days.