Blueberry jam recipe

1/2 oz Unflavored Gelatin; 2 Envelopes
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.
Makes 5 Eight Ounce Jars
19
Blueberry Jam 2
2 tb Lemon juice;
3 ts Unflavored gelatin;
1/8 ts Salt;
1 1/2 ts Arrowroot;
2 1/2 c Frozen blueberries; sweetened partially thawed
Non-nutritive sweetener, equivalent to 2 cups sugar
Mix lemon juice, gelatin, salt, and arrowroot; stir in blueberries. Boil gently until mixture thickens, stirring constantly (about 3-4 minutes). Stir constantly, boiling at full boil for 2 minutes. Remove from heat; stir in sweetener. Fill and seal jars.