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1 lemon - (4 to 5 oz)
1/2 cup sugar
1/4 cup water
2 cups drained rinsed blueberries
4 jars currant jelly - (10 oz ea)
Rinse and thinly slice lemon, discarding end slices and seeds; coarsely chop lemon. In a 5- to 6-quart pan, combine pieces and juice with sugar and water. Boil over high heat, stirring often to prevent scorching, until liquid is almost gone, 5 to 8 minutes.
Remove from heat and add blueberries and currant jelly; set unwashed empty jars and lids aside. Return pan to high heat and stir until jelly is melted. Stirring to prevent scorching, boil until berries begin to fall apart, 8 to 10 minutes, then test and boil until jam is firm enough (Test For Firmness: Lift a spoonful of the boiling jam or marmalade from pan; tilt the spoon and pour jam back into pan. When two distinct drops form on the spoon edge and then flow over together, the mixture will be thick enough to spread when cool.), 4 to 5 minutes longer.
To seal: When the preserves meet the firmness test, remove from heat and ladle hot mixture into unwashed jars to within 1/4 inch of rims; pour any extra preserves into a small bowl or jar. Wipe jar rims clean and screw lids snugly into place. Let stand until cool, about 6 hours.
To store: Serve unsealed preserves warm or cool; chill airtight up to several months or until any mold develops (if it does, spoon it off, but discard jam if moldy flavor is pervasive). Chill sealed jars up to 1 year.
This recipe yields about 4 half-pints.
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