Congealed Blueberry Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. blueberry gelatin (blackberry can be used)
2 c. boiling water
1 (15 oz.) can blueberries (reserve juice)

Preparation

Dissolve gelatin in boiling water.
Combine juices of the blueberries and, if necessary, add enough water to make 1 cup. Add the juice to the gelatin mixture.
Now stir in drained fruit. Pour into a 2-quart flat pan.
Let stand in refrigerator until firm.