Add blueberries, sugar, and lemon juice to a medium pot, bring to a boil over medium high heat, stirring frequently.

Once mixture is boiling, turn heat down to low and simmer for about 15 minutes, stirring frequently.

As the blueberries soften, mash them a bit with a potato masher. I like a bit of texture - not pureed, and not TOO chunky.

At the 15 minute mark, start testing for thickness. Run a spoon through the mixture - if it leaves a visible “wake” for a second or two, it’s thick enough. Don’t overcook it!

Once your jam is thick enough - it can take 35 minutes or more, heads up - remove from the heat.

Use a clean funnel, and ladle the hot jam into a clean jam jar.

Use a wet paper towel to wipe the top edge of the jar, and affix a clean jam lid and ring.

Allow to cool to room temperature before transferring to the fridge.

Use within 3 weeks