Blueberry Jelly
Recipe: #28286
October 02, 2017
Categories: Blueberry, 5 Ingredients Or Less, Canning/Preserving, One-Pot Meal, Fat Free, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Scones, more
"Wonderful jelly for scones, muffins, or toast. Makes 12 jars."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (231.1 g)
- Calories 645.7
- Total Fat - 0.3 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 16.4 mg
- Total Carbohydrate - 167.1 g
- Dietary Fiber - 2.4 g
- Sugars - 157.1 g
- Protein - 0.6 g
- Calcium - 6.4 mg
- Iron - 0.5 mg
- Vitamin C - 7.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Wash and clean blueberries.
Step 2
Crush with a masher.
Step 3
Place in a deep saucepan and gently cook for 10 minutes or till the juice flows.
Step 4
Strain through a jelly bag to capture the juice.
Step 5
Add the sugar and bring to a full boil for 1 minute, stirring constantly so it does not burn at the bottom.
Step 6
Add the pectin and hold at a boil for 1 full minute while stirring constantly.
Step 7
Skim off foam and pour 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 berries that are free from bruises and blemishes.
- Be sure to use pectin specifically made for making jelly, as it will provide the best texture and set.
- In place of blueberries, use strawberries. This substitution will provide a different flavor profile, making the jelly more tart and refreshing.
- In place of granulated sugar, use honey. This substitution will make the jelly more natural and healthier, as honey is a more natural sweetener.
Raspberry Jelly Replace the blueberries with 6 cups of raspberries. Follow the same instructions as above.
Buttermilk Scones - Buttermilk scones are a perfect accompaniment to blueberry jelly. They are light, fluffy, and slightly sweet, which pairs perfectly with the tartness of the jelly. Plus, they're easy to make and can be enjoyed hot or cold.
Lemon Poppy Seed Muffins - Lemon poppy seed muffins are the perfect balance to the buttermilk scones and blueberry jelly. They are sweet and tart, and the crunch of the poppy seeds adds a nice texture. Plus, they are easy to make and can be served hot or cold.
FAQ
Q: Can I use frozen blueberries for this recipe?
A: Yes, you can use frozen blueberries for this recipe. Just make sure they are thawed before you begin.
Q: Can I substitute other fruits in this recipe?
A: Yes, you can substitute other fruits in this recipe. Just make sure to adjust the amount of sugar and other ingredients accordingly.
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Fun facts:
Fun Fact 1: Blueberry jelly was the favorite of former First Lady Eleanor Roosevelt. She served it to her guests at the White House and even gave out the recipe.
Fun Fact 2: The popular nursery rhyme “Little Jack Horner” is said to have been inspired by a real person – a monk named John Horner who served King Henry VIII. The monk was said to have pulled a plum pie from the oven and found a single blueberry jelly tart inside.