1/4 cup water
2 cups fresh blueberries
1/2 cup water
1 tbsp granulated sugar
1 tbsp Splenda granular
1 tsp lemon juice
Combine the gelatin with the 1/4 cup water; stir well and set aside.
Combine the blueberries, 1/2 cup water, sugar, Splenda, and lemon juice in a medium saucepan. Bring to a boil, reduce heat and simmer uncovered for 8 minutes; stir frequently. Remove saucepan from heat and add gelatin, stirring until gelatin is dissolved.
Cool mixture to room temperature. Pour into glass jars and cover tightly. Refrigerate 4 to 6 hours until chilled completely. Store in refrigerator up to 1 month.
Yield: 2 half pints
Note: I use all Splenda, no sugar. It is up to you and how you react to sugar.
Note: File photo - not actual recipe