-
1
Remove the stems from the blueberries and gently rinse them in cool water; drain well.
-
2
(if using frozen blueberries, do not defrost or rinse).
-
3
In an 8-quart pot, alternately layer the blueberries, water, and about half of the sugar.
-
4
Over med-low heat, stirring often to prevent sticking, gradually heat the mixture until the sugar is mostly dissolved.
-
5
Add in the remaining sugar, 1 cup at a time, stirring gently between each addition.
-
6
Heat until the sugar is completely dissolved.
-
7
Increase heat to med-high and bring mixture to a full, rolling boil, stirring constantly.
-
8
Stir in the all the pectin; return to a full, rolling boil, stirring constantly.
-
9
Boil/stir constantly, for 1 minute; remove pan from heat.
-
10
Skim off foam.
-
11
Gently stir in the butter and cinnamon until combined.
-
12
To prevent floating fruit, let preserves cool 5 minutes before filling jars.
-
13
Gently stir the preserves to distribute the fruit.
-
14
Ladle the preservers into hot jars, leaving 1/4 inch headspace.
-
15
Wipe jar rims and threads with a clean, damp cloth.
-
16
Cover with hot lids and apply screw rings.
-
17
Process half-pint jars in a 200u00b0F water bath for 10 minutes, pint jars for 15 minutes.
