Rinse the blueberries thoroughly and remove any stems.
Combine the berries with lemon juice, 1/2 cup of water, and honey in a small saucepan over medium heat. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Let the berries cook for 8 to 10 minutes, stirring and mashing them occasionally with a potato masher or a fork as they burst, release their juices, and become very soft.
Remove the mixture from the heat and let it cool slightly.
Pour the cooked mixture through a fine strainer. Push the mixture gently through the strainer with the back of a spoon. Let it drip naturally. Some seeds will come through the strainer, but this process helps remove most of the seeds and skin.
Pour into a jar and refrigerate for up to a week.