No-Sugar Blueberry Jam - cooking recipe

Ingredients

10 cups fresh blueberries, washed,stems removed
1 1/3 cups white grape juice
4 tablespoons lemon juice
1/2 teaspoon lemon, zest of
1/2 teaspoon salt (optional)
1/2 teaspoon grated nutmeg (optional)
1 (6 ounce) package liquid pectin
6 tablespoons glycerine
2 tablespoons unflavored gelatin (such as Knox brand)

Preparation

Place grape juice in a deep saucepan and simmer until it is reduced to 2/3 cup.
Add blueberries, lemon zest, and salt to the saucepan, and bring to a boil, cook for 1 minute, then remove from heat.
Stir in nutmeg, pectin, and glycerine.
Return to the stove and bring to a boil again, cook for 1 minute; sprinkle gelatin over the top of the hot liquid and stir well until it has mixed in and dissolved.
Pour into hot sterilized pint jars, leaving 1/2-inch headspace at the top.
Top with sterile lids and bands; process in a boiling water bath for 10 minutes.
Refrigerate any jars that do not properly seal.
To freeze jam, pour jam mixture into plastic freezer containers, leaving 1/2-inch space at the top.
Cover with clean lids and cool to room temperature before placing in the freezer (place in the coldest section of freezer initially, if you can).
To use, thaw overnight in container, and refrigerate unused portions.