Lo-Cal Blueberry Jam - cooking recipe

Ingredients

2 (12 oz. each) pkg. unsweetened frozen blueberries, thawed or 5 c. fresh blueberries
1 (1 3/4 oz.) pkg. fruit pectin powder
2 Tbsp. lemon juice
3 1/2 tsp. liquid artificial sweetener

Preparation

In a saucepan, mash blueberries.
Stir in pectin and lemon juice.
Bring to a boil; boil for 1 minute.
Remove from the heat; stir in the sweetener.
Stir for two minutes.
Spoon into jars. Cool.
Cover, seal and refrigerate.
Yields 1 1/2 pints. Calories:
9 per tablespoon.