1. Peel 3–4 strips of lemon rind, using only the yellow part. Juice the lemon and set juice aside.
2. Place blueberries and 1 cup water in a saucepan. Mash berries with a potato masher.
3. Bring to a boil, reduce heat, and simmer 15 minutes.
4. Strain through a fine mesh strainer, pressing berries gently to extract juice.
5. Rinse saucepan. Add remaining 2 cups water, sugar, and lemon rind.
6. Bring to a boil and cook rapidly about 15 minutes, until slightly thickened.
7. Add strained blueberry juice and 2 tablespoons lemon juice.
8. Boil 1–2 more minutes. Remove from heat and discard lemon rind.

Canning Instructions

1. Wash jars, lids, and rings and keep hot.
2. Pour hot syrup into hot jars, leaving 1/4 inch headspace.
3. Wipe rims clean. Apply lids and rings finger tight.
4. Process in a boiling water bath for 10 minutes.
5. Remove jars and cool undisturbed for 12 hours.
6. Check seals before storing.