Start by washing your blueberries thoroughly. Remove any stems and place them in a large saucepan.

Use a potato masher to mash the blueberries until you get a chunky consistency. You want some texture, so don’t overdo it!

Stir in the sugar, lemon juice, and lemon zest. Give this mixture a good stir, allowing the sugar to dissolve. Let it stand for about 10 minutes to release the juices.

Once the mixture has sat, stir in 1/2 packet of fruit pectin. Place the mixture over medium heat.

Bring the mixture to a boil, stirring continuously to prevent sticking. Let it boil for about 5 to 10 minutes until it thickens slightly.

To test if it’s done, place a small spoonful on a cold plate and let it sit for a minute. Run your finger through it—if it holds its shape, you’re good to go!

Carefully ladle the hot jam into clean, sterilized jars, leaving about 1/4 inch of headspace at the top. Seal with lids and allow them to cool to room temperature.

Once cooled, store your jam in the fridge. It should last about 2-3 weeks, although mine never lasts that long!