Prepare jars, lids, and water bath canner beforehand.

Wash and drain your berries. For frozen fruit, thaw and collect juice with the help of a bowl placed below a colander.

Bring a few quarts of water to boil in a large pot and add fruit, boiling for one minute. Boil your fruit in batches (3 cups berries to 2 quarts water or 6 cups to a gallon).

After boiling for one minute, drain or remove berries with a slotted spoon and place in a covered bowl or pot to keep warm.

Next, you’ll make the Clear Jel mixture. Combine the Clear Jel and sugar in a large pot (large enough to hold added fruit). 

Add cold water (or cold water and juice) to the pot, whisking to dissolve. The Clear Jel must be completely dissolved before you begin to heat the mixture.

After the Clear Jel has dissolved, heat on medium-high and whisk or stir the mixture continuously until it thickens and bubbles.

Once bubbling, add lemon juice and boil for a full minute.

Remove from heat and fold in your drained blueberries.

Immediately, ladle the hot liquid into prepared canning jars, leaving 1 inch headspace. De-bubble the jars since the mixture will be thick.

Clean the rims of any lingering residue with a damp cloth and apply 2-part canning lids, screwing until finger-tight. Process in a water bath canner for 30 minutes, adjusting for altitude.

Once processed for the adequate amount of time for your altitude, turn off the heat and allow jars to sit in the water bath canner for another 10 minutes. This helps prevent siphoning, which occurs when jars cool too quickly.

Carefully remove your jars using a jar lifter, allowing them to cool undisturbed on your countertop. Check the seals after 12 to 24 hours. Any unsealed jars should be moved to the refrigerator for immediate use.

Jars that are properly canned and stored will keep at peak quality for 12 months. Refrigerate after opening.