Homemade Blueberry Sauce

Place the blueberries, the first half of the sugar, and the water in a suitable saucepan, then stir until well combined.

Heat the mixture over low heat until it reaches 40°C (104°F), breaking up and mashing the blueberries with a fork to release their juices.

Mix the pectin with the remaining sugar in a small bowl until the pectin is evenly distributed.

Gradually add the sugar and pectin mixture to the warm blueberry mixture over low heat, stirring constantly until fully incorporated and free of lumps.

Continue heating the sauce over low heat, stirring constantly, until it comes to a boil.

Let the sauce boil gently for 1 minute, stirring throughout, until the pectin activates and the sauce begins to thicken. Duration: 1 minute. Remove the saucepan from the heat as soon as the boiling time is complete to prevent overcooking.

Pour the hot sauce into a wide dish and spread it out evenly, ready to be covered and chilled.

Cover the sauce with heat-resistant plastic wrap pressed directly against the entire surface, smoothing it gently to remove any air pockets.

Refrigerate the covered sauce for 360 minutes, until completely chilled and firmly set.

Once the sauce has set, remove the plastic wrap and serve it chilled with cheesecake or your preferred dessert.