In a large saucepan over medium heat, add the blueberries. Using a potato masher, gently mash them until they start releasing their juices, about 5 minutes.

Stir in the bourbon and fresh lemon juice. Sprinkle the pectin evenly over the mixture and stir until fully dissolved.

Increase the heat to medium-high, stirring frequently, until the mixture reaches a full rolling boil—this will take about 5 minutes.

Quickly add the sugar all at once, stirring constantly until it dissolves, and the mixture returns to a full rolling boil, around 2 minutes.

Boil the mixture for 2 minutes while stirring constantly to prevent scorching.

Remove the pot from heat and skim off any foam from the surface.

Let the jam cool for 1 hour before transferring it to clean jars or airtight containers. Refrigerate for up to 2 weeks.