• Prepare canner, jars and lids. See The Ball Complete Book of Home Preserving for guidance.
• Place a saucer with 5 metal spoons on a plate and place in the freezer.
• Combine blueberries, sugar and lemon in a preserving or jam pan and place pan over medium-high heat and cook, constantly stirring, until berries release their juices.
• Once the mixture becomes rather soupy and your chamomile tea bags or infuser and increase the heat to high. Continue to cook, stirring frequently, until the mixture boils.
• One boiling, cook for an additional 10-15 minutes, stirring frequently.
• Decrease the heat if the jam strats to stick to the sides.
• Using the spoons in your freezer, test for doneness at the 10 minute mark.

To Test For Doneness

• Put a small dollop of jam on one of your frozen teaspoons and return it back to the freezer for 3-4 minutes, until bottom of spoon is cool.
• If when you push it with your finger it wrinkles a bit it is done.
• If gel state has been reached, skim off any foam.

To Water Bath Process

• Spoon your jam into hot jars, leaving 1/4 inch headspace.
• Remove air bubbles and wipe rim.
• Center lid on jar
• Screw band down until resistance is met, then increase to fingertip tight.
• Place jars in canner, making sure they are completely covered with water
• Cover pot and bring to a boil
• Boil for 10 minutes
• Turn heat off, remove lid and let sit for 5 minutes
• Carefully remove jars with jar lifter and place on a rack where they can be undisturbed for 24 hours.
• Refrigerate any jars if their lids don't pop down.