1 teaspoon unflavored gelatin
1/4 cup water
2 cups fresh blueberries
1/2 cup water
2 tablespoons splenda
1 teaspoon lemon juice

Combine gelatin and 1/4 cup water, stirring well; set aside.

Combine blueberries, 1/2 cup water, splenda and lemon juice in a medium saucepan.

Bring to a boil; reduce heat, and simmer uncovered 8 minutes, stirring frequently.

Remove saucepan from heat, and add gelatin, stirring until gelatin is dissolved.

Cool to room temperatue. Pour into glass jars, and cover tightly.

Refrigerate 4 to 6 hours or until mixture is thoroughly chilled.

Store in refrigerator up to 1 month.

Yield: 2 half pints