In my many years of cooking I have never made any jam, jelly or preserves without sugar (yes, there is sugar in the apple juice concentrate).   I thought I would give it a try as I do enjoy it sometimes but I am more conscious now of my sugar intake.

• 1/3 cup apple juice concentrate, thawed
• 1 envelope plain gelatin
• 5 cups fresh or frozen blueberries
• 1 tbsp. lemon juice
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cinnamon

Pour the concentrate into a medium saucepan and sprinkle with gelatin, allowing it to soften for about 10 minutes.

In a blender, finely chop 1 cup of the blueberries at a time.  Add lemon juice, cinnamon and nutmeg and 2 cups of the chopped berries to the gelatin mixture.  Heat over medium low for 5-10 minutes until gelatin is dissolved.  Remove from the heat; add remaining berries and mix well.

Pour into jars and store in the refrigerator for up to 3 weeks, freeze it or process it in a boiling water bath canner.  Ladle hot jam into hot jars allowing 1/4-inch headspace and process for 15 minutes.

Comment: The jam turned out pretty good and was quick and easy to fix.