Blueberry Spread

Blueberry Spread

16 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    12 h 15 m
Recipe by  Lovesmurfs

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

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Adjust Servings

Original recipe yields 16 servings



  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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Reviews (16)

Rate This Recipe


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.

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Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet



previous recipe:

Fresh Blueberry Pie II


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Blueberry Crisp II