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Blueberry Jam

 Blueberry Jam
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
64 ServingsPrep: 25 min. + chilling


  • 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


  • 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.
Nutritional Facts: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.