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Blueberry Jelly
12
Servings
Servings
30m PT30M
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
40m
Ready In
Ready In
Recipe: #28286
October 02, 2017
Categories: Condiments, Fruit, Blueberry, 5 Ingredients Or Less, Canning/Preserving, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, One-Pot Meal, No Refrigeration, Fall/Autumn, Summer, Fat Free, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Make it from scratch more
"Wonderful jelly for scones, muffins, or toast. Makes 12 jars."
Original recipe yields 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 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 & Variations
No special items needed.
Tags :
Condiments
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