I usually just sterilize my jars in the dishwasher but here is a link to how to properly sterilize your jars if your dishwasher doesn't have a sterilize function. Keep your jars nice and hot while you make your jam.

First pick through and wash all of the berries. Drain off any excess water.

After all of the berries have been wash and drained place them in a food processor or blender and blend them up until the desired consistency is achieved. Do this in small batches and pour all of the blended berries into a large cooking pot.

Add a package of regular pectin into the blended blueberries. Stir thoroughly.

Turn the burner on high heat and bring up to a rolling boil while stirring constantly. It should boil even as you are stirring it. Once it has reached this point, boil for 1 minute.

Add in all of the sugar at once and keep stirring until it comes back up to a boil. Once you have a rolling boil, set a timer for 2 minutes. Don't stop stirring!

After the 2 minutes is up remove the pot from the heat. Once the bubbles have gone down skim all of the foam off the top.

Now you are ready to ladle the jam into your clean sterilized jars!

Using a jar funnel, fill your jars with the hot blueberry jam.

After the jars have been filled, wipe off the rims of the jars with a clean damp rag.

Place a lid and ring on each jar and then place the jars in the water bath canner on a rack. Make sure the jars are covered with about an inch or so of water when submerged.

Bring the canner up to a boil and process for 5 minutes.

After the jam is finished processing lift the rack up in the canner and using a jar lifter remove all of the jars to a clean and dry dish towel. Let the jars sit undisturbed for 24 hours.

Check the jars to make sure they have sealed by pressing the center of the lids. If they pop they did not seal but if they don't then they are sealed. Remove the rings and label them for storage. If a jar doesn't seal store it in the fridge and use within 2 weeks.