Categories: Condiment, Preserve 
      Yield: 5 servings 
  
    1/2 oz Unflavored Gelatin; 2 Env.          2 tb Lemon Juice 
  1 1/2 c  ;Cold Water                         1 ts Butter Or Margarine 
      2 pt Blueberries; About 4 1/2 C,       1/2 ts Ground Cinnamon; Or To Taste 
           -Mashed                           1/2 ts Vanilla Extract 
    3/4 c  Sugar                           
  
  In a large saucepan, combine the gelatin and water, and let stand for 1 
  minute.  Cook the gelatin and water over low heat about 5 minutes, stirring 
  until dissolved.  Stir in the blueberries, sugar, lemon juice, butter and 
  cinnamon.  Bring to a boil, over medium-high heat, and boil for 10 minutes, 
  stirring constantly.  Remove from the heat and stir in the vanilla. Spoon 
  in to jar prepared for cooked jam. 
   
  YIELD: 
   
  5 Eight Ounce Jars 
   
  Each Tbls contains: 
   
  Calories: 13  Protein: 0 Grams  Fat: 0 Grams  Cholesterol: 0 Grams 
  Carbohydrates: 3 Grams  Sodium: 1 Milligram 
   
  NOTE: 
   
  This one of the jams that must be frozen rather than processed as for 
  cooked jams in the cookbooks.