• I put the water in the bottom of my pasta pot and the berries and lemons in the pasta part of the part. This way I got all the juice and not of the seeds, rinds, or skin.
•  I cooked over medium heat for about 30 minutes covered then mashed with a potato masher so all the juice and goodness would go through the pasta part and down to the bottom of the pant. Then I also pushed the "juice" through mesh but you don't have to. Then stir in the sugar until desolved.
• Turn the heat off. Then add the pectin and stir well then  pour into your seteralized  jars  and process in a water bath for 5 minutes for 1/2 pints or 10 mins for pints. If you did not want to use the pectin you would have to cook the blueberries long and I would reduce the water.

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