October 02, 2017
Fruit, Blueberry, Cherry,
Canning/Preserving, Fat Free, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Vegetarian, Make it from scratch more
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"A tasty jelly to go on toast, muffins or scones."
Crush blueberries in bottom of large saucepan.
Pit cherries, mash, and add to blueberries.
Add water and bring to a boil.
Allow to simmer for 10 minutes keeping pan covered.
Remove from heat and place in jelly bag and allow juices to drip.
Combine recovered juices with sugar in a deep saucepan and mix well till sugar is dissolved.
Bring to a boil and add pectin.
Hold at the boil for 1 full minute while stirring constantly.
Skim off foam and pour into hot, sterile jelly jars and seal.
Process in water bath 5 minutes.
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