"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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1 1/2 teaspoons
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.
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...
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.
This was pretty good. I used sugar substitute and it turned out well.
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
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 20
** Calories from Fat: < 1
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