|Fresh blueberries/Frozen blueberries, thawed, about 4 1/2 cups||1 Quart, washed and stemmed|
|Cold water||1 Cup (16 tbs)|
|Lemon zest strip||4|
|Sugar||2 Cup (32 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||3 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
1. In a food processor or blender, puree 3 cups of the blueberries. Pour into a medium-size saucepan along with the water, lemon zest, and cloves. Bring to a boil, lower the heat, and simmer, uncovered, for 3 minutes. Strain into a large heatproof bowl and discard the solids.
2. Return the puree to the saucepan with the sugar, corn syrup, lemon juice, cinnamon, and allspice. Bring to a boil and cook, uncovered, 3 minutes more. Remove from the heat and stir in the remaining 1 cup of blueberries. Serve over Flapjacks, Souffled French Toast, or ice cream. Store in the refrigerator for up to 2 weeks. Reheat over low heat before serving.