Place the pectin and the 4 tablespoons of sugar in the bowl of an electric mixer. Stir together with a spoon until well mixed.
Add the blueberries and crush, in the sugar, then beat at low speed for 7 minutes. Add the 1 1/2 cups sugar, the corn syrup and the lemon juice.
Beat at low speed for 3 more minutes. Pour into freezer containers and cover with lids. Let stand on the kitchen counter for 12 hours, or until set into a soft jelly, then freeze.
NOTES: Use small natural New Brunswick blueberries forrather more flavor than the large cultivated kind.Servings: 4 half-pints