Low Acid Blueberry Jam

By learen

IC cookbook by Beverley Laumann

Ingredients

• 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

Preparation

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.