In a large heavy pot add blueberries, lemon juice and sugar.
Over high heat bring to a full, hard boil and boil for 1 minute, stirring constantly.
Remove from heat and add pectin, stir and skim off foam-stir again and skim again.
Ladle into clean hot jars leaving 1/4 inch head space and process for 10 minutes in a boiling water bath.
“Excellent very easy to make. I added five Chipotle Peppers to each batch; and to another two batches I added five Chipotle Peppers that were in Adobo sauce but took the sauce off of those before I added them to the jam. A sweet hot experience!”
“This is a great jam recipe and so easy to make!!!”