I used this link to guide me along. I started with 10 cups of fresh berries, and rinsed them and picked them over for random stems or squishy ones.
Then, Lyndsay ran them through our food mill.
Since there is so much nutrition in those dark blue skins, and since they're really not waste like some other skins, I decided to put them in the blender and add them to our puree. I suppose I could have saved time by just putting all the berries into the blender to begin with, but I was just winging it. The directions I was following said you could just mash the berries up in the pan, but I prefer very smooth jam, so that's why I went this route.
Mixed all together, it was the most beautiful color. We added the pectin, lemon juice, and water, and brought it to a boil, and then added the rest of the sugar. After another boil, I tested it on a spoon to make sure it would gel once cooled. It did, so we ladled it into the sterilized jars, and put them in the water bath for 5 minutes or so.