1 pt. fresh blueberries
1 packet liquid pectin
2 tbsp. fresh lemon juice
Sugar substitute to equal 5 to 6 tbsp. sugar or to taste (opt.)

Combine ingredients in covered blender or food processor and puree smooth. Pour into 2 jelly jars. Cover and refrigerate undisturbed 24 hours or until set. Transfer the second jar to the freezer, if desired. Keep under refrigeration. Makes 2 cups. 8 calories per tablespoon.

BLUEBERRY SPREAD: Puree 1 pint fresh blueberries in the blender or food processor. (Sweeten to taste with sugar substitute.) Pour into a covered jar and refrigerate 24 hours, until slightly thickened. Use as a bread spread or a topping. Under 10 calories per tablespoon.