1. Wash blueberries in cool, running water; drain. Remove stems. Crush blueberries one layer at a time using a potato masher. Set aside.
2. In an 8-quart saucepan, combine mashed blueberries and lemon juice. Gradually stir in fruit pectin. Bring mixture to a rolling boil over medium-high heat, stirring constantly. Add sugar, stirring to dissolve. Let it return to a rolling boil for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary, from top of jam. Transfer to a jar. Let cool to room temperature. To store, seal jar and refrigerate for up to 6 months.

Per Serving 48 (2 Tbs): 

Calories: 80, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 0 mg, Carbohydrates: 21 g, Fiber: 0 g, Protein: 0 g.