1Mix blueberries, sugar and orange peel in large bowl. Let stand 20 minutes, stirring occasionally, until sugar is dissolved.
2Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over blueberry mixture; stir constantly 3 minutes.
3Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
4Store in freezer up to 6 months or in refrigerator up to 3 weeks. Thaw frozen jam and stir before serving.