Blueberry Spread

Rating: 4.1 stars
31 Ratings
  • 5 star values: 13
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

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

By Lovesmurfs

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
11 hrs 50 mins
total:
12 hrs 15 mins
Servings:
16
Yield:
16 servings
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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

  • Remove blueberries from heat and stir in gelatin and sugar. Pour into hot, sterilized jars and seal. Cool and store in the refrigerator.

Nutrition Facts

Per Serving:
20 calories; protein 0.3g; carbohydrates 5g; fat 0.1g. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

BEVKN
Rating: 4 stars
01/17/2004
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. Read More
Helpful
(48)

Most helpful critical review

sweets
Rating: 2 stars
02/08/2010
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... Read More
Helpful
(13)
31 Ratings
  • 5 star values: 13
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
BEVKN
Rating: 4 stars
01/17/2004
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. Read More
Helpful
(48)
wilco
Rating: 4 stars
09/10/2007
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. Read More
Helpful
(28)
Madoshasu
Rating: 4 stars
08/14/2003
This was pretty good. I used sugar substitute and it turned out well. Read More
Helpful
(23)
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debsdishes
Rating: 5 stars
07/25/2004
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 Read More
Helpful
(18)
Lee Silpe
Rating: 4 stars
08/06/2008
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. Read More
Helpful
(17)
sweets
Rating: 2 stars
02/08/2010
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... Read More
Helpful
(13)
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12JENNAYS
Rating: 4 stars
08/10/2006
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. Read More
Helpful
(12)
SHORECOOK
Rating: 4 stars
05/19/2011
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! Read More
Helpful
(11)
Isabelle
Rating: 5 stars
08/16/2010
WONDERFUL...low sugar recipe. I doubled it & used fresh lemon juice (including the zest). First time I have found a recipe on this site that doesn't need at least 4 changes...& really deserves 5 stars. Read More
Helpful
(10)
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