1 1/4 cups very ripe blueberries, washed
1 1/2 cups sugar
1 1/4 cups light corn syrup
1 tablespoon lemon juice
Crush berries in a saucepan. Heat to a boil and boil 1-2 minutes. Strain juice through a fine mesh sieve or several layers of cheesecloth; discard berries and return juice to saucepan. Blend sugar, corn syrup and lemon juice into juice. Bring to a boil and boil 1 minute. Pour into hot sterilized jars. Makes 2 1/2 pints.