Ingredients

• 4 cups (about 18 ounces) blueberries
• 1/2C water
• 2/3C granulated sugar
• 4T cornstarch*
• 2T water
• 2T lemon juice

Directions

1. Place blueberries and 1/2 cup water in a medium saucepan. Heat over medium-low heat and cook, stirring occasionally, until you notice some of the blueberries breaking down, about 3-5 minutes depending on how hot your stove is.
2. While they are cooking, mix the cornstarch, 2 tablespoon water and lemon juice in a small bowl and stir until smooth. Set aside.
3. Add the sugar and stir. Then stir the cornstarch slurry to make sure there are no lumps and stir it into the blueberries. Stir constantly until mixture thickens, just 1-2 minutes or so. Once the mixture bubbles it’s done. Remove from the heat and transfer to a jar or bowl to cool.
4. Cover warm mixture so it doesn’t form a skin and let come to room temperature, then chill if not using.

* For saucy consistency, use 2T cornstarch instead.