Blueberry Pancake Jam
Makes about a cup. Stores for about a week, but can be frozen.
1 1/2 cups frozen organic blueberries
1 Tablespoon arrowroot powder (can use cornstarch but you'll need more, and won't freeze well)
stevia or honey to taste (I have used 1/4 tsp honey)
flour sifter so starch doesn't clump
glass jelly jar
With blueberries still in the measuring cup, pour enough water in the cup to cover them and let sit 5 - 10 minutes. Pour into blend, and blend until thoroughly mixed. Pour into a pot over high heat until mixture boils. Reduce heat to low and let it reduce to a third or a half. Sift in arrowroot powder and whisk immediately until blended. Sweeten to taste. Pour on pancakes and leftovers can be refrigerated in the glass jar for up to a week.