Blueberry Jam

7 calories per tablespoon

1 8 oz. can (1/2 cup) unsweetened blueberries		1 tsp. unflavored gelatin
4 tsp. FASWEET		1 Tbs. powdered pectin

Drain blueberries, reserve 1/4 cup of juice.  Combine juice and FASWEET in saucepan.  Add gelatin and let soften 5 minutes.  Add blueberries (should be 1/2 cup) and pectin.  Cook and stir over medium heat until mixture comes to a vigorous boil.  Boil for 1 minute, cool.  Cover and store in refrigerator.  Jam will keep for about a week.  Makes 3/4 cup.