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Low Acid Blueberry Jam


IC cookbook by Beverley Laumann

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  • 1/2 c sugar
  • 2 T flour
  • 1 t Knox unflavored gelatin
  • 1/4 t cinnamon
  • 2 C fresh blueberries
  • 1/4 t lemon extract (optional)
  • 6 T water


Cooking time 30mins


Step 1

Thoroughly mix the sugar, flour, gelatin, and cinnamon in a saucepan. Add blueberries, lemon extract and water. heat while stirring, coating the blueberries with the sugar. Bring to a boil over med to high heat, stirring continuously to prevent scorching. Continue to stir and cook one more minute. Pour into a heat resistant container to cool. Store covered in the refrigerator until ready to use.


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