Blueberry Jam

5 cups fresh or frozen, thawed, blueberries

5 ¼ cups sugar

²/₃ cup fresh orange juice (about 3 oranges)

1 Tbsp. fresh lemon juice

¼ tsp. salt

1 (6-ounce) package liquid fruit pectin

Place the blueberries in a large saucepan, and crush with a potato masher. Add sugar, juices, and salt; stir well to combine. Let blueberry mixture stand for 30 min. Bring mixture to a boil over medium heat; cook 1 min., stirring constantly. Remove from heat and add pectin, stirring until well blended. Pour into jars or airtight containers. Cool completely; cover and refrigerate for up to 4 weeks.