Yield: 5 servings
|½ ounce||Unflavored Gelatin; 2 Env.|
|1½ cup||;Cold Water|
|2 pints||Blueberries; About 4 1/2 C, Mashed|
|2 tablespoons||Lemon Juice|
|1 teaspoon||Butter Or Margarine|
|½ teaspoon||Ground Cinnamon; Or To Taste|
|½ teaspoon||Vanilla Extract|
In a large saucepan, combine the gelatin and water, and let stand for 1 minute. Cook the gelatin and water over low heat about 5 minutes, stirring until dissolved. Stir in the blueberries, sugar, lemon juice, butter and cinnamon. Bring to a boil, over medium-high heat, and boil for 10 minutes, stirring constantly. Remove from the heat and stir in the vanilla. Spoon in to jar prepared for cooked jam.
5 Eight Ounce Jars
Each Tbls contains:
Calories: 13 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0 Grams Carbohydrates: 3 Grams Sodium: 1 Milligram NOTE:
This one of the jams that must be frozen rather than processed as for cooked jams in the cookbooks.