1. Puree blueberries in a blender. It takes about 3 pints of fresh blueberries to make 3 cups of puree.
2. Remove the peels and white "skins" from 5 pomegranates. Briefly pulse the pomegranate to break the fruit apart. Then mash the pulp through a strainer to remove the seeds.
3. Bring the fruit, pectin, and lemon juice to a rolling boil that cannot be stirred down. Add pectin and return to rolling boil for one minute.
4. Skim foam from the top of the jam and ladle into clean jars. Firmly tighten lids on the jars and process in a hot water bath for 12 minutes. Carefully remove jars and allow to cool. Jam will set as it cools. Makes 6 quart jars.