Instructions

1. Rinse the blueberries in a colander under cool running water. Discard any damaged or rotting blueberries, and remove any stray stems.

2. Add water and sugar to a saucepan and heat it on high heat to create a simple syrup. For every pound of fresh blueberries, add 3/4 cup each of water and sugar. Heat the mixture, stirring frequently, until it begins to simmer.

3. Add the blueberries to the saucepan and stir them with a wooden spoon. Lower the heat to medium.

4. Mix in any additional flavorings at this time -- options include vanilla or almond extract, and ground cinnamon or nutmeg. Add a small amount of acid, such as lemon juice, to the blueberries to help break down the berries; for 1 pound of blueberries, for example, use 2 tablespoons of acid.

5. Mix water and cornstarch (2 to 1 ratio) in a small bowl using a whisk or fork to create a slurry; for 1 pound of blueberries, use 4 tablespoons of water to 2 tablespoons of cornstarch. Add the slurry to the saucepan and stir well.

6. Cook, stirring frequently, until the blueberries start to break down, about 10 minutes for a chunky sauce or jam. For a smoother application, such as syrup or jelly, cook the berries until they're very soft. Set the blueberries aside to cool if you want to can them, or use them immediately.