Blueberry Jelly

Amy Alusa


Although I found this recipe on Taste of Home some time ago; it originally came from Scotland as an heirloom recipe.

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96 Servings


1 Hr 15 Min


5 Min


Stove Top


2 qt
fresh or frozen blueberries
4 c
12 c
granulated sugar
pouches (3 oz ea) liquid fruit pectin

Directions Step-By-Step

Place blueberries in a Dutch oven and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place berry mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 6 cups.
Pour juice back into Dutch oven; gradually stir in sugar until it dissolves. Bring to a boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool. Yield: 6 pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Originally published as Blueberry Jelly in Taste of Home August/September 1996, p39

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: Scottish
Dietary Needs: Vegetarian, Vegan, Wheat Free, Soy Free
Other Tags: For Kids, Healthy, Heirloom