Combine blueberries, sugar, and lemon juice in a sauce pot. (Reminder: Use a cooking pot with a thicker base to prevent burning.)
Bring to a boil, then reduce to medium heat, and cook for 11-12 minutes, until thickened.
Transfer the jam to a clean container and set it aside to cool.
Cover and keep refrigerated when cooled. (Reminder: To consume, take out desired portion with clean and dry spoon, return the remaining to fridge immediately, consume within 1 month.)
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Notes
This recipe yields 290 g of jam divided into 10 servings. Each serving is 2 tbsps (29 g).The nutritional value for reference is for 1 serving.