Blueberry Jam

I adapted this from a Pioneer Woman recipe for Blueberry Crumble Sundae.  I'm always looking for jam recipes and her sauce looked very much like jam.  I doubled the cornstarch and water slurry and cooked the berries for about 15 minutes, until the sauce thickened up, which gave it the perfect consistency for jam. 

One pint of blueberries made 1 1/2 jars of jam.

Ingredients

1 pint fresh blueberries

1 cup granulated sugar
2 tablespoons cornstarch

Directions

Combine the blueberries, granulated sugar and 1/2 cup water in a saucepan. 

Bring to a gentle boil and cook until the berries begin to burst, about 5 minutes. 

Stir together the cornstarch and 2 tablespoons water in a small bowl, then whisk into the berries. 

Bring to a boil to thicken the sauce, mashing with a wooden spoon or whisk.