In a water bath canning pot with a rack, sterilize canning jars by bringing them up to a simmer in the water. In a small pot, sterilize lids and rings by bringing those up to a simmer as well. (you can add everything to one pot, but you'll need to go fishing for the lids and rings)

In a 12 quart pot, add crushed blueberries and pectin. Stir to combine.

Add lemon juice, vanilla beans and bourbon. Bring mixture to a rolling boil over medium high heat, stirring frequently.

Remove jars, lids and rings from water, set aside.

Once blueberry mixture is boiling, add in sugar all at once and bring jam mixture back up to a full rolling boil, while stirring constantly. (Meaning, you can't stir the bubbles down). Boil hard for one minute.

Remove jam from heat and ladle into warm sterilized jars, leaving 1/4" space.

Wipe the rims with a damp paper towel to make sure they are clean.

Top jars with lids and screw on bands to fingertip tight. (Do not over tighten)

Carefully lower into water bath canner and process in boiling water for 10 minutes.

Set jars on the counter and wait for the lovely "ping" to let you know they have sealed.