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In a medium pot over medium-high heat, add blueberries, sugar, and juice of 1 lemon.
Cook down the blueberries until they reduce down and start to burst, stirring often. Turn down the heat to medium-low and use the back of a wooden spoon or spatula to press the blueberries against the side of the pot to burst the berries.
Once the blueberries have reduced down and the mixture has thickened, about 30 minutes, remove pot from heat and let cool for 10 minutes.
Add the lavender essential oil and stir to incorporate.
Evenly divide jam mixture into mason jars and store in fridge for up to two months.