Crush blueberries. Combine blueberries and pectin in a large sauce pot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved.
Stir in lime peel and juice. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Ladle hot jam into hot jars, leaving 1/4-inch head space. Process 15 minutes in boiling water bath.