Blueberries and More Blueberries

Yes, it is Blueberry season in SC, and they are so delicious. A great way to have them all winter is create preserves:

6 1/2 cups blueberries

4 cups sugar

1 pkg pectin (the pink pkg)

1 TBS lemon zest

1 tsp real butter

1/4 tsp red pepper flakes

Wash your fruit and put it into a large, heavy pan. Cook on medium...the nature juices will develop as the berries pot so you will not need to add any liquid. Cook until the berries begin to pop open. Turn off the heat and mash the berries (use the potato masher) right in the pot. Return the berries to the stove -- bring them to a boil. Use 1/4 cup of the sugar and the pectin contents - mix well, and add to the berry mix. Bring the berries to a roaring boil that you can not stir out. Add all the sugar at once! Mix well, add lemon, butter and pepper flakes. Return the berries to a full roaring boil and boil for 1.5 minutes. Be sure your are stirring all the time. Turn off the heat and fill clean/sterilized jars with your jam. Cap and ring, invert on a clean towel for five minutes. Turn the jars upright and allow them to cool...the lid will pot when the seal is complete. Then, if you can resist the jam, place the jars in the root cellar for winter use.