Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: thaw and drain blueberries. crush blueberries one layer at a time. combine 3 cups crushed blueberries and lemon juice in a large saucepot. stir in fruit jell pectin. bring mixture to a boil, stirring constantly. add sugar, stirring to dissolve. return mixture to a rolling boil. boil hard 1 minute, stirring constantly. remove from heat. skim foam if necessary. preserve it-. ladle hot jam into hot "ball" 8-oz jelly jar to 1/4 inch below rim. wipe jar rim clean. place lid on jar and tighten band, just until a point of resistance is met. process 10 minutes in a boiling-water canner. cool for 12 to 24 hours. remove bands. lids should be concave in middle. yield: about 6 half pints.

Target recipe: puree blueberries in blender or food processor. place in a 12-cup microwave-safe dish with sugar and cinnamon. stir. microwave on high, uncovered, for 8-10 minutes -- until mixture comes to a full roiling boil and boils for one full minute. stir well once during cooking. remove from microwave and pour into sterilized jars. cover and refrigerate. keeps well for at least two weeks.