I made this quick blueberry jam yesterday, enough for three random jars for the fridge and freezer. It's too hot to can. The blueberries came from bushes planted for community use at our new high school.
I used the recipe from Fine Cooking's latest magazine. It required no pectin, and I had everything I needed: only blueberries, sugar and lemon.
It was delicious on my favorite oatmeal pancakes. The recipe is an old one from Orangette. The only trick is remembering to soak the oats in buttermilk the night before you plan to make them.