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That sounds sooooo good! I got about a dozen jars of cinnamon plum sauce I made a couple years back before the bear discoverd the plums. Not sure what to make with them. One friend put some on a pork roast, another on vanilla ice-cream and a third on salmon. My kids just use it for PBJ's. I also have blueberry plum jam (kids complained it was too seedy) so I strained the next batch of blueberries to remove a lot of the seed, and it came out too runny. Lots of jars of all those left as well. Maybe I'll try making something like you did. I have splenda, though I don't care for the taste in tea, but perhaps it is better in your dish (the honey always helps!)
The trick is to now call it blueberry syrup. It's wonderful on pancake and french toast. A number of years ago I made some lovely blackberry syrup.
