In a Dutch oven, bring blueberries and water to a
boil; mash and stir for 5 minutes. Add sugar and honey; boil gently,
uncovered, over medium heat for 30 minutes, stirring frequently.
To test for doneness: Remove from heat; spoon
about 1 tablespoon of hot jam onto a chilled plate and set plate in
freezer until the jam has cooled to room temperature, 1-2 minutes. When
the cooled jam holds its shape when mounded with a spoon, the jam has
reached its desired thickness. If necessary, return to heat and repeat
test after additional cooking.