1 (10 oz.) pkg. blueberries
1/2 c. unsweetened pineapple juice
1/4 c. water
1/4 c. sugar (or 3 pkt. Sweet one)
1 tbsp. cornstarch
Pinch salt
1/4 tsp. lemon rind
1 tsp. lemon juice
(If no pineapple juice on hand, triple lemon juice)

Stir cornstarch into water and add sugar. Add other ingredients and cook until thick and clear. Serve on buttered toast. This is also a great topping for cheesecake.