If you have never made jam before and were intimidated, now is the time to give it a try. This is an old family recipe and I changed it after I became diabetic, substituting splenda for the sugar. You will need to boil some jars and their lids and you can re-use them, re-boiling them each time. The trick to making good jam is just to keep an eye on it. If you like it smooth, you might want to cook it a minute or two longer; crunchy a minute or two less. You have to stir and watch it because the consistency can and does change in an instant!

2 containers, blueberries
2 to 3 small jam jars
1/2 cup or less sugar (or better, splenda)

1. Place blueberries in a saucepan and sprinkle sugar or Splenda on top. Bring to a boil, watching and stirring as you go.

2. After the mixture boils, reduce heat and keep stirring, watching until the mixture reaches the desired texture (usually about 5 minutes).

3. Place in boiled jars and seal. Let cool to room temperature. Freeze or refrigerate until ready to use.