3 cups blueberries
3 cups sugar
1/2 6 ounce package liquid fruit pectin
1/4 cup fresh lemon juice
Coarsely crush the blueberries in a 4-quart pot using a potato masher. Stir in the sugar. Bring mixture to a rolling boil, stirring constantly to dissolve the sugar. Stir in pectin and return to a boil. Boil for 1 more minutes, stirring constantly.
Remove from heat. Stir in the lemon juice and transfer jam to glass jelly jars. Cover and chill for at least 2 hours or as long as 1 month. Stir before serving.
Per Serving: cal. (kcal) 41, carb. (g) 11, Percent Daily Values are based on a 2,000 calorie diet