Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

Wash and drain blueberries. Combine bluberries and 2 cups water in an 8-qt. stainless steel or enameled Dutch oven; bring to a boil over medium-high heat, crushing berries with a potato masher. reduce heat and simmer for 12 minutes, stirring occasionally.

Line a fine wire-mesh strainer with 3 layers of dampened cheesecloth. Place strainer over a bowl. Pour blueberry mixture into strainer (do not press mixture). Let stand 30 minutes or until collected juice measures 2 1/2 cups and mixture no longer drips. Reserve pulp (you should have 5 1/2 cups) for Blueberry Butter or another use.

Combine 3 cups sugar and remaining 1 cup water in a large stainless steel saucepan. Bring to a boil, stirring until sugar dissolves. Boil, uncovered, 20 minutes or until mixture registers 220°F (104°C) on a candy thermometer, stirring occasionally. Stir in blueberry juice and lemon juice. Return to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring once. Remove from heat. Skim off and discard any foam.

Ladle hot syrup into a hot jar leaving a 1/4 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 10 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.