|Blueberry jam||6 Tablespoon|
|Lemon juice||2 Tablespoon|
|Blueberries||1 Cup (16 tbs), thawed, drained (Fresh Or Frozen)|
|Grated lemon peel||1 Teaspoon|
Heat jam and lemon juice in medium saucepan over low heat.
Stir together water and cornstarch; add to jam mixture.
Cook until slightly thickened and let cool.
Stir in blueberries and lemon peel