Blueberry spread
32 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Unflavored gelatin (1 pkg) |
| ⅓ | cup | Cold water |
| 3 | cups | Blueberries, lightly crushed |
| ½ | teaspoon | Ground ginger |
| 2 | tablespoons | Granulated sugar |
| 4 | teaspoons | Lemon juice |
| 1 | teaspoon | Grated lemon rind |
Directions
In saucepan, sprinkle gelatin over water. Stir over low heat until gelatin is completely dissolved.
Add blueberries, ginger, sugar, lemon juice and rind. Bring to a boil. Cover and cook 5 min or until fruit is tender; stir occasionally.
Spoon into sterilized jars; cool slightly. Refrigerate several hours or until set.
Store in refrigerator for up to 1 month or for 1 year in the freezer.
Makes 2 cups. Preparation 10 min, cook about 5 min.
Strawberries - use orange rind, no ginger Peach 2 cups, pear 1 cup, replace lemon rind with ½ tsp nutmeg Serving: 1 tbsp 1++ Extra 2 g carbohydrate, 10 cal.
Source: Choice Menus by Marjorie Hollands & Margaret Howard 1993 Canadian Diabetes Assoc. Shared & Blueberry tested by Elizabeth Rodier Aug 93.