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Blueberry Jam |
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7 calories per tablespoon
1 8 oz. can (1/2 cup) unsweetened blueberries |
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1 tsp. unflavored gelatin |
4 tsp. FASWEET |
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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.
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