The first few times I made this, I just covered the blueberries in sugar without measuring. But I've found that a good balance is about 3 parts blueberries to 1 part sugar. But feel free to crank up or take down the sugar.
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<br />I use this on waffles, pancakes, French toast, and crêpes. Once it is cold, it firms up and works well as a jam for sandwiches. It's great as a layer between cakes or as a glaze for a cheesecake.
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<br />Since I'm not following the proper preserving rules, make sure to keep it in the fridge and eat it within a few days.

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