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Blueberry Spread

Blueberry Spread

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 20 kcal
  • 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet


  1. 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.
  2. Meanwhile, soak gelatin in 1/4 cup cold water.
  3. 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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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 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.