Blueberry Jam Recipe

Blueberry Jam Recipe photo by Taste of Home

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At the height of blueberry season, you'll find me making many jars of this savory jam for friends and family. Not only is it sugar-free, this jam is cholesterol-free besides. —Fran Boise, Marion, New York

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Blueberry Jam Recipe

Prep: 25 min. + chilling

Yield: 64 Servings

25 25

Ingredients

1/3 cup thawed apple juice concentrate
1 envelope plain gelatin
5 cups fresh or frozen blueberries
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon

Directions

Pour the apple juice concentrate into a saucepan; sprinkle with gelatin and allow to soften for several minutes.
Meanwhile, in a blender or food processor, finely chop blueberries, 1 cup at a time. Add lemon juice, spices and 2 cups of chopped berries to gelatin; heat over medium-low until gelatin is dissolved. Remove from the heat; stir in remaining berries and mix well.
Pour into jars or plastic containers; store in the refrigerator up to three weeks. Yield: 4 cups.

Diabetic Exchanges: One 1-tablespoon serving equals a free food; also 12 calories, 1 mg sodium 0 cholesterol, 3 gm carbohydrate, trace protein, trace fat.

Originally published as Blueberry Jam in Country Woman July/August 1994, p36