2 quarts blueberries

6 cups granulated sugar or Splenda

1/4 cup lemon juice

2 teaspoons dried orange peel

2 teaspoons pure vanilla extract

Rinse blueberries in cold water and drain. Put one quart of the blueberries into a large stockpot. Using a potato masher, crush them roughly. Add remaining ingredients. Slowly bring to boil, stirring until the sugar dissolves. Cook rapidly until thick. As mixture thickens, stir frequently to prevent sticking. With soup ladle fill each jar leaving one-half-inch headroom. Wipe rims. Remove air bubbles. Cap and seal. Process in boiling water bath for 15 minutes. Yield: six to seven pints.