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READY IN 12+ hrs

Blueberry Spread

Read Reviews (16)

"I have to hide this one from my son, in back of the fridge, or else it'll disappear. Very good and very easy." — Lovesmurfs

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Original recipe makes 16 servings Change Servings

2 cups fresh blueberries
3/4 cup water, divided
2 teaspoons lemon juice

1 1/2 teaspoons unflavored gelatin
3 tablespoons white sugar

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Directions

In a heavy saucepan over medium-high heat, combine blueberries, 1/2 cup water and lemon juice. Bring to a boil, then reduce heat and simmer gently for about 8 minutes, stirring frequently.
Meanwhile, soak gelatin in 1/4 cup cold water.
Remove blueberries from heat and stir in gelatin and sugar. Pour into hot, sterilized jars and seal. Cool and store in the refrigerator.

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PREP 10 mins
COOK 15 mins
READY IN 12 hrs 15 mins

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I used 10 cups of blueberries with 2-1/2 cups water + 3T+1t minute maid lemon juice. Followed directions as writen. Mixed 5 envelopes Knox with 1-1/4 cups water. Added 1 cup sugar after berries simmered. It yeilded 11 8oz Glad snack size containers. Excellent and only 20 calories per once! Also was great over ice cream.

—BEVKN

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Most Helpful Critical Review

Feb 08, 2010

I am editing my review since it is now about 6 months later and I have just thrown out the jars I made... totally stiff! Less gelatin next time...

—sweets

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22 Ratings

Sep 10, 2007

I didn't feel like canning this, especially since it makes a very small amount, so I just refrigerated it in a freezer container. It seemed to work just as well. I also used frozen berries which didn't seem to affect the quality- it was very tasty! I made a PB&J with this for lunch and it was one of the best PB&Js I've ever had! My only complaint is that it doesn't spread very well. But if you zap it in the microwave for a while and mix it up, it makes a really good filling for crepes.

—wilco

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Aug 13, 2003

This was pretty good. I used sugar substitute and it turned out well.

—Madoshasu

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Jul 25, 2004

Great versatile recipe. I use it on cheescake, pound cake, as a layer cake filling, and of course pancakes. I freeze it in small amounts (Glad plastic containers, the small size) and defrost throughout the winter. Thanks

—Debsdolls

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Aug 10, 2006

I made this recipe with fresh peaches instead of blueberries. Be sure to cut up the peaches into about dime size pieces. Make exactly how recipe calls for. This is great on bagels with cream cheese and the peach spread.

—12JENNAYS

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Aug 06, 2008

I increased the blueberries by approximately one cup and the sugar to 5 tablespoons. This worked out perfect for my family as not everyone likes their preserves too sweet. The extra blueberries gave the fruit flavor an extra boost.

—Lee Silpe

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May 19, 2011

VERY NICE SPREAD! I had some frozen blueberries that I needed to use, so I tried this recipe eventhough it called for fresh blueberries. I made it according to the recipe. After it jelled we tried it. The blueberry skins made the texture chewy; so, I emptied the container into a saucepan, heated it, then ran it through a strainer. Once cooled, I refrigerated it overnight. It jelled again and made for a very nice blueberry spread that would be great on top of waffles or pancakes. It reminds me of a cross between blueberry syrup and jello. Thank you Lovesmurfs for sharing your recipe!

—SHORECOOK

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Nutrition

Calories
20 kcal
1%

Carbohydrates
5 g
2%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
0.4 g
2%

Protein
0.3 g
< 1%

Sodium
< 1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry Spread

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 20
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0.1g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium < 1mg < 1 %
** Potassium 15mg < 1 %
** Total Carbohydrates 5g 2 %
** Dietary Fiber 0.4g 2 %
** Protein 0.3g < 1 %
** Sugars 4.2g
** Vitamin A < 1 %
** Vitamin C 3 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.