Mix 1 c sugar and 2 T cornstarch. Add 1/2 c water and 1/2 c light Karo syrup. Cook until light boil. Stir in I T lemon juice and 4 c blueberries. Cook until thickened. Stir lightly. Place in canning jars. Process in hot water bath for 10-15 minutes.

Source: Bea Spaniol