Title: Blueberry Jam
Categories: Condiment Preserve
Yield: 5 Servings

1/2	oz	Unflavored Gelatin; 2 Env.
1 1/2	c	;Cold Water
2	pt	Blueberries; About 4 1/2 C, Mashed
3/4	c	Sugar
2	tb	Lemon Juice
1	ts	Butter Or Margarine
1/2	ts	Ground Cinnamon; Or To Taste
1/2	ts	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.

YIELD:

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.

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