c("Pour the blueberries into a saucepan and crush them with a potato masher or a wooden spoon until most of the skins are broken.", "Add 1 cup of water  and strips of lemon peel and bring to a simmer.", "Turn heat down to low and cook the berries for 5 minutes at just under a simmer.", "Pour the hot berries into a strainer lined with two layers of cheesecloth and let the blueberry juice drip through.", "Twist the cloth to extract all the juice; there should be about 2 cups.", "Discard the berry pulp.", 
"Combine the remaining  2 cups water with the sugar in a small saucepan.", "Bring the mixture to a boil, stirring, until the sugar is dissolved and the mixture is clear.", "Wash down the sides of the pan with a wet pastry brush, then boil the syrup, without stirring, until it reaches 260 degrees on a candy thermometer.", "Add the blueberry syrup to the sugar syrup and bring the mixture to boil.", "Boil for 1 minute.  Let the syrup cool, then add lemon juice to taste. Pour the syrup into two pint jars and refrigerate if you plan to use it in a month or two.", 
"To can (for indefinite storage) Pour into canning jars with 1/2 inch headspace.  Process in hot water bath for 30 minutes.", "Cool.")