Crush berries by hand or in a food processor until smooth.   Add sugar, lemon juice and cinnamon, stirring well.  Let stand for 20 minutes, stirring occasionally.  Dissolve pectin in the boiling water and boil for 1 minute.  Add to blueberry mixture and stir for 3 minutes.   Immediately pour mixture into sterilized freezer containers and keep at room temperature for 24 hours.  Store in freezer.