Place washed blueberries into pan with lemon juice and calcium water.
In a small bowl, mix sugar and pectin thoroughly.
Bring blueberries and lemon juice to a gentle boil. Add sugar and pectin to blueberries and stir until sugar and pectin have completely dissolved. Continue to boil for a few minutes. Remove from stove.
Pour jam into decorative sterilized 6 oz. or 8 oz. canning jars. Wipe jars rims clear, screw on ring and lid. Place in boiling water for 6-7 minutes. Remove jars, let cool. Check seal on jars. Use as a breakfast spread or ice cream or cheesecake topping.