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  Blueberries 2 Quart (Fresh/Frozen Thawed)
  Water 4 Cup (64 tbs)
  Sugar 12 Cup (192 tbs)
  Liquid fruit pectin 6 Ounce (Two 3 Ounce Pouches)

Place blueberries in a large kettle and crush slightly.
Add water; bring to a boil.
Reduce heat to medium; cook, uncovered, for 45 minutes.
Strain through a jelly bag, reserving 6 cups juice.
Pour juice into a large kettle; gradually stir in sugar until dissolved.
Bring to a boil over high heat, stirring constantly.
Add pectin; bring to a full rolling boil.
Boil for 1 minute, stirring constantly.
Remove from the heat.
Skim foam.
Pour hot into sterilized hot jars, leaving 1/4-in.headspace.
Adjust caps.
Process for 5 minutes in a boiling-water bath.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 104 Calories from Fat 1

% Daily Value*

Total Fat 0.06 g0.1%

Saturated Fat 0.01 g0.03%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 0.19 mg0.01%

Total Carbohydrates 27 g8.9%

Dietary Fiber 0.49 g2%

Sugars 25.9 g

Protein 0.14 g0.28%

Vitamin A 0.2% Vitamin C 3.1%

Calcium 0.1% Iron 0.31%

*Based on a 2000 Calorie diet

Blueberry Jelly Recipe