6 c. fresh or frozen sugar free blackberries
6 tbsp. cornstarch
1/2 c. apple juice concentrate (unsweetened)
1/4 c. cold water
1 pkg. unflavored gelatin
1 tbsp. lemon juice (optional)

Cook blackberries in microwave or over low heat until just boiling. Meanwhile soften gelatin in 2 tablespoons cold water. Stir cornstarch into remaining water until smooth. Add apple juice concentrate, gelatin and cornstarch to hot blackberries. Stir and cook over low heat until thick and clear.

Remove from heat, put in containers and refrigerate. Serve when firm. Remember to keep this jam refrigerated in between use, as it can spoil more quickly that sugared jams.