Blueberry Grape Jelly

Tammy Brownlow

By
@DoughmesticGoddess

Tastes like summer in a jar. One of my family's favorites.


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Comments:

Serves:

Makes 5 half pint jars

Prep:

15 Min

Cook:

1 Hr

Method:

Canning/Preserving

Ingredients

4 c
blueberry juice (ocean spray makes it)
1 lb
fresh red seedless grapes, halved
1/4 c
bottled lemon juice
1 3/4 oz
package fruit pectin
4 1/2 c
sugar

Directions Step-By-Step

1
in a heavy 6 to 8 quart saucepan pour blueberry and lemon juice. Add grapes bring to a boil and simmer 20 minutes. I let this sit and steep as long as I can. I like to let it sit in the refrigerator over night.
2
Remove grapes. I like to use a strainer set over a bowl and squeeze the juice in the grapes. Add back to saucepan. Sprinkle the pectin over the juice and let sit 1 to 2 minutes to dissolve.
3
Bring to a full rolling boil over medium-high heat stirring frequently. Stir in sugar and return to a full boil for one minute, stirring constantly. Remove from heat and quickly skim off as much as you can.
4
Pour into hot sterilized jars, leaving 1/4 inches space. Process jars for 5 minutes in full boiling water.

About this Recipe

Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, For Kids