Start by washing the blueberries thoroughly under cold water and removing any stems or leaves. Pat them dry with a paper towel and set them aside.

Combine the prepared blueberries, sugar, and lemon juice in a large saucepan. The lemon juice adds a tangy note that balances the sweetness of the jam. Stir the mixture gently to coat the blueberries evenly.

Place the saucepan over medium heat and bring the mixture to a boil. Stirring frequently, let it cook until the blueberries break down and the mixture thickens.

Use the gel point test to check if the jam has reached the desired consistency. Place a small amount of the mixture on a chilled plate and let it cool for a minute. If the jam sets and wrinkles when touched, it’s ready.