This 4-ingredient blueberry jam is so easy to make that you won't need to buy store jam again. Enjoy it on toast for breakfast.
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.