Blueberry Grape Jelly

★★★★★ 1 Review
DoughmesticGoddess avatar
By Tammy Brownlow
from Dallas, TX

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

serves Makes 5 half pint jars
prep time 15 Min
cook time 1 Hr
method Canning/Preserving


  • 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

How To Make

  • 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.