Wash blueberries and lemon under cold running water. Drain. Crush blueberries one layer at a time using a potato masher. Grate lemon peel. Measure 2 tsp. Grated lemon peel. Cut lemon in half . Remove seeds. Juice lemon. Measure 1/3 cup juice.

Cook crushed blueberries, grated lemon peel and juice in a large sausepan. Bring mixture to a boil over medium high heat. Add sugar . Stirring until sugar dissolves. Bring back to a rolling boil that cannot be stirred down. Stir in pectin. Boil hard for 1 minute. Stirring constantly. Remove from heat skim off foam if necessary.

Fill hot jam into a hot jar. Leaving 1/4" headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip tight. Place jar on the rack elevated over simmering water in boiling water canner . Repeat until all jars are filled.

Lower the rack into simmering water. Water must cover jars by 1". Adjust heat to medium - high. Cover canner and bring water to a rolling boil. Process half pint jars 10 minutes. Remove from canner. Do not retighten bands if loose. Cool 12 hours. Check seal. Label & store jars..