Adapted from a Seattle Times recipe, mostly to increase the quantity and try to make it reduce faster.
6 cups fresh blueberries
1/2 cup sugar
2 tablespoons water
2 tablespoons fresh lemon juice
Combine the ingredients in a large, heavy-bottomed pot and cook over medium heat until the blueberry skins have popped and the mixture is thickened, about 20 minutes. Let cool and refrigerate until ready to serve.
Makes two large jelly jars (about 3 cups?) of sauce.