blueberry jelly

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By Amy Alusa
from Chico, CA

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

serves 96 Servings
prep time 1 Hr 15 Min
cook time 5 Min
method Stove Top

Ingredients For blueberry jelly

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

How To Make blueberry jelly

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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