If using frozen blueberries, thaw in microwave. Then add the berries and all their juice in the large double-handler, add the 2 cups of sugar, and crush coarsely. Add the lemon juice and bring to a boil slowly over medium-low heat, stirring until the sugar dissolves.

Increse the heat to medium-high and cook, stirring until the mixture thickens and coats the back of a spoon (looking for 220 degrees F), about 10-15 minutes. Remove the pot from the heat. Skim off foam if necessary.

During this time, clean and sterilize your three 8-oz (half-pint) mason jars, lids, lifters, wide-mouthed funnel, rings, and all other canning paraphernalia. Boil water for processing if you're going to process.

Divide jam into jars, leaving 1/4 inch of headspace at the top of each jar if you're going to process them or 1/2 inch of headspace if you're going to freeze them. Wipe the rims clean with paper towels, then secure lids and bands.

If processing: Process in water bath for 10 minutes. Carefully remove to a towel on the counter and let stand, undisturbed, for 12 hours at room temperature. After 12 hours, check the seals by pressing on the center of the lids. If the lid gives or the center button remains popped up, store in refrigerator for up to 1 month. Properly sealed jars will keep in a cool, dark place for 8 to 12 months. Refrigerate after opening.

If not processing, store in fridge or freezer. Will last in the fridge at least 3 weeks.

First time making this for freezing, it made four and about 1/2 jars. The four obviously went in the freezer while the 1/2 went in the fridge. Seemed to set quite nicely on all the pans and everything!