Blueberry Jelly

30m
Prep Time
10m
Cook Time
40m
Ready In


"This is delicious on scones, buscuits or toast. Makes 12 jars"

Original is 12 servings

Nutritional

  • Serving Size: 1 (140.5 g)
  • Calories 134.7
  • Total Fat - 0.4 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 15.8 mg
  • Total Carbohydrate - 35 g
  • Dietary Fiber - 3.3 g
  • Sugars - 23.5 g
  • Protein - 0.8 g
  • Calcium - 7.6 mg
  • Iron - 0.5 mg
  • Vitamin C - 10.8 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Wash and clean berries.

Step 2

Place into deep saucepan and crush.

Step 3

Add water and place over a medium heat to simmer for about 5 minutes.

Step 4

Remove and allow to drip through a jelly bag.

Step 5

Measure recovered juice.

Step 6

Add sugar and mix well in saucepan.

Step 7

Bring mixture to a boil and add pectin and hold at the boil for 1 full minute while stirring constantly.

Step 8

Skim off foam and place into hot, sterile jelly jars and seal.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting blueberries, look for plump, firm, and deep-colored berries.
  • It is important to use liquid pectin for this recipe, as opposed to powdered pectin.

  • Substitution 1: Replace the blueberries with raspberries. The benefit of this substitution is that raspberries have a slightly tart flavor, which will add a nice contrast to the sweetness of the jelly. The thinking behind this substitution is to create a more complex flavor profile.
  • Substitution 2: Replace the granulated sugar with honey. The benefit of this substitution is that honey has a more subtle sweetness, which will help to balance the tartness of the jelly. The thinking behind this substitution is to create a more balanced flavor.

Strawberry Jelly Replace the blueberries with 9 cups of fresh strawberries. Follow the same instructions.



Lemon Ricotta Pancakes - These light and fluffy pancakes are the perfect accompaniment to blueberry jelly. The ricotta cheese makes them extra moist and flavorful, and the lemon adds a bright and zesty note that pairs perfectly with the sweet jelly.


Maple Bacon Scones: These savory scones are the perfect complement to the sweet and zesty Lemon Ricotta Pancakes. The salty bacon and the sweet maple syrup create a delicious combination, and the scones are just the right texture to go with the pancakes. Plus, they're easy to make and can be enjoyed hot or cold.




FAQ

Q: How do I measure the recovered juice?

A: Measure the recovered juice by using measuring cups or spoons. Make sure to measure accurately so that the jelly will turn out correctly.



Q: How long should the jelly cook for?

A: The jelly should cook for about 10 minutes, or until it reaches a thick, jellied consistency. You can also check the jelly by running a spoon through it and seeing if it holds its shape.

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Fun facts:

Fun Fact 1: The first recorded recipe for blueberry jelly was published in 1864 by Fannie Farmer in her cookbook ‘The Boston Cooking School Cookbook’.

Fun Fact 2: Blueberry jelly was a favorite of former US President Thomas Jefferson, who was known to enjoy it with his breakfast on the regular.