From the August 2006 edition of Bon Appetit:
2-1/2 cups water
1 cup sugar
2 Tablespoons fresh lemon juice
2 teaspoons cornstarch
4 cups fresh blueberries
1/4 cup red currant jelly
Bring first 4 ingredients to boil in large saucepan, stirring constantly to dissolve the solids. Add blueberries & jelly. Bring to a boil. Reduce heat to medium-low & simmer until thickend and reduced to 4 cups or less, stirring frequently, about 30 minutes. Will keep for up to 4 days.
It is the red currant jelly that makes this recipe very interesting to me.