6 cups fresh blueberries 4 cups Splenda Granular 1 tablespoon lemon juice 1/4 cup boiling water 1 (1.75-ounce) package Sure-Jell Fruit Pectin for Lower Sugar Recipes
In a large saucepan, mash blueberries with a potato masher. Stir in Splenda and lemon juice.voice Bring mixture to a boil and cook for 15 minutes or until thick, stirring often. In a small bowl, combine boiling water and dry Sure-Jell, using a wire whisk. Add mixture to blueberry mixture. Mix well to combine. Bring mixture to a boil again and continue boiling for a 1 minute, stirring often. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving a 1/2-inch headspace. Seal and process in a boiling-water canner for 10 minutes.
Makes about 5 half-pints Each 1 tablespoon serving equals: HE: 16 Optional Calories
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