Blueberry-Honey Refrigerator Jam
We adapted this recipe from Maria Gosser of Parkland, who uses it in the cookie recipe she also shared with Herald readers.
5 cups fresh blueberries (21/2 pints)
3 tablespoons water, divided
11/2 teaspoons plain gelatin
6 tablespoons honey
In a large heavy saucepan, combine berries with 1 tablespoon water. Cook over low heat, stirring every 5 minutes, for 15 minutes.
Dissolve the gelatin in 2 tablespoons cold water. Stir into the berries. Continue to simmer 30 minutes, stirring every 10 minutes.
Remove from heat and set aside. When cool, stir in honey and refrigerate. Makes about 21/2 cups.
Per tablespoon: 20 calories (2 percent from fat), 0 fat, 0 cholesterol, 0.2 g protein, 5 g carbohydrates, 0.4 g fiber, 0 sodium.