Blueberry Jam

8 cups of Blueberries, washed

1 pkg no sugar Pectin®

1 tsp. butter

½ cup equivalent of aspartame

Wash blueberries, add to an 8-10 qt. stock pot, with an emulsion blender, blend blueberries until it resembles a sauce, add butter, aspartame, and pectin. Over medium high heat bring to a boil that does not stop when stirred for 1 minute. Remove from heat, add to air tight container, when cooled add lid and refrigerate. If canning please follow the Ball Canning Book recommendations. Makes 4.5 cups, 1 serving is 1 tbsp, 1.3 carbs per serving.