Blueberry Jam (Little) Recipe

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Blueberry Jam (Little) Ingredients

2 tbsp lemon juice
3 tsp unflavored gelatin
1/8 tsp salt
1 1/2 tsp arrowroot
2 1/2 cup frozen blueberries, sweetened partially thawe
1 non-nutritive sweetener equivalent, to 2 cups sugar

A Recipe for
Blueberry Jam (Little)

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Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

This is a recipe for Blueberry Jam (Little) from the recipe cookbook of Recipes-to-go (Fruit)

Food Tip
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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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Blueberry Jam (Little)

When baking, follow directions. When cooking, go by your own taste.
Laiko Bahrs

Blueberry Jam (Little) Directions

Mix lemon juice, gelatin, salt, and arrowroot; stir in blueberries.
Boil gently unitl mixture thickens, stirring constantly (about 3-4
minutes). Stir constantly, boiling at full boil for 2 minutes. Remove
from heat; stir in sweetener. Fill and seal jars. Food Exchanges per
serving: 1 TABLESPOON = TRACE FRUIT; CAL: 6 PER SERVING

Source: Recipes for Diabatics by Billie Little Brought to you and
yours via Nancy O'Brion and her Meal-Master

Serves: 2

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Blueberry Jam (Little) Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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