Blueberry Spread
Yield
32 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
gelatin, unflavored
unflavored |
*
|
| ⅓ | cup |
water
cold |
|
| 3 | cups |
blueberries
lightly crushed |
|
| ½ | teaspoon |
ginger
ground |
|
| 2 | tablespoons |
sugar
granulated |
|
| 4 | teaspoons |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
gelatin, unflavored
unflavored |
*
|
| 79 | ml |
water
cold |
|
| 7.1E+2 | ml |
blueberries
lightly crushed |
|
| 2.5 | ml |
ginger
ground |
|
| 3E+1 | ml |
sugar
granulated |
|
| 2E+1 | ml |
lemon juice
|
|
| 5 | ml |
lemon zest
grated |
|
Directions
In saucepan, sprinkle gelatin over water.
Stir over low heat until gelatin is completely dissolved.
Add blueberries, ginger, sugar, lemon juice and rind.
Bring to a boil.
Cover and cook 5 min or until fruit is tender; stir occasionally.
Spoon into sterilized jars; cool slightly.
Refrigerate several hours or until set.
Store in refrigerator for up to 1 month or for 1 year in the freezer.
Makes 2 cups.
