I'm having friends over tonight for "Breakfast for Dinner" and will be serving sour cream pancakes and a variety of syrups. I stopped at Trader Joe's for the blueberry syrup, and they didn't have any. I opted for a jar of blueberry preserves, figuring I'd use it to make a syrup.
First, though, I have to know how to adapt it. Is it just a matter of thinning down the jelly with water? Or is there more to it? Can a more experienced cook out there assist? TIA.