Making jam is messy and time consuming, but is not difficult.
I recommend that you have the following equipment:
Canning Jars (I used 2 cup jars)
New center seals, I re-use the canning rings unless they are rusty.
Canning pot with rack (for water bath)
Canning funnel
The canning pot takes up a lot of room on the stove top and takes a long time to come up to temperature, I use a propane burner and put it outside.

This is the recipe that is found on the paper insert that comes with the Certo pectin box.

This recipe makes one batch of jam that will give you 5 two cup jars of jam.
4 1/2 cups of crushed blueberries
7 cups white sugar
2 tbsp of lemon juice
2 pouches of Certo liquid pectin (there are two pouches per box)
I doubled everything because I was making two batches at once.

Clean and sterilize jars and jar seals. I sterilize my jars in the oven at 225F for 19 minutes. I keep the jars hot in the oven until I'm ready to fill them.
The jar seals I sterilize by boiling them in a pot in water on the stove for a few minutes. I leave them in the water until ready to use them.
Crush blueberries and measure them once they are crushed to get exactly 4 1/2 cups.
Put the blueberries, sugar and lemon juice in a large pot.
Heat and stir over medium/high heat until mixture comes to a rolling boil that can't be stirred down. If you get a lot of foaming you can add in a teaspoon of butter to reduce it.
Add in the pectin all at once and stir well. Bring mixture up to a rolling boil again and once the boil is achieved, boil for one minute. Remove from heat.
Immediately fill hot jars with the blueberry mixture, leaving 1/4 " of headspace.
Wipe down jar rim if they have an jam on them.
Top with jar seal and then add the ring, tighten to finger tightness (meaning you don't have to use your whole hand to tighten super hard).
Some people stop at this step and don't water bath process.
I believe it is safer to do the water bath as you are more likely to kill off any molds or bacteria.
Bring a large canning pot filled with water to the boiling point.
Lower a rack filled with the jam jars into the boiling water, making sure the water is at least 1-2 inches deep above the jars.
Bring water and jars back up to a rolling boil and boil for 10 minutes.
Remove jars from water, allow them to cool undisturbed.
Check jars for seals after they are cool.
The center part of the lid should not move when you press on it and should make a "thunk" sound when tapped with a metal spoon (not a "ting" sound).
If any of your jars have not sealed properly, you can try to put them through the water bath canning process for 10 minutes again or you can just put the jar in the fridge and consume it.

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