Jam: Blueberry Jam

posted by Kayce 05-09-100 5:37 AM

from Taste of Home diabetic cookbook.
Blueberry Jam

1/2 of a 6 ounce can frozen apple juice concentrate, thawed
1 envelope unflavored gelatin
5 cups fresh or frozen blueberries
1 Tbs. lemon juice
1/4 tsp. Ground nutmeg
1/8 tsp. ground cinnamon

Pour 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 chopped berries to gelatin; heat over medium-low until gelatin is dissolved.

Remove from heat; stir in remaining berries and mix well. Pour into jars or plastic containers. Store in refrigerator up to 3 weeks.

Yield: 4 cups

Exchange 1 Tbs.= free food 12 calories 3 gm. carbohydrate

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