EASY BLUEBERRY LEMON SPREAD

• 1 lemon
• 2 cups wild blueberries
• 2 cups granulated sugar
• Pinch of salt

DIRECTIONS:

1. Finely grate lemon zest and juice lemon. Place lemon seeds on 1-inch (2.5 cm) square of cheesecloth; tie with kitchen string to make bundle.
2. In a saucepan, lightly crush blueberries using a potato masher. Add sugar, 2 tbsp of the lemon juice, 2 tsp of the lemon zest and salt. Cook over medium heat, stirring constantly, until sugar is dissolved.
3. Add lemon seed bundle. Boil hard for 4 minutes, skimming off foam from surface and stirring often (mixture will be thin).
4. Let cool. (Make-ahead: Refrigerate in airtight container for up to 3 weeks or freeze for up to 2 months.)

NUTRITIONAL INFORMATION:

• NUTRITIONAL INFORMATION, PER 1 TBSP: about 72 cal, trace pro, 0 g total fat (0 g sat. fat), 19 g carb, trace fibre, 0 mg chol, 0 mg sodium, 12 mg potassium. % RDI: 2% vit C.