Blueberry Jelly
Taste of Home
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My mother brought this old family recipe with her when she moved here from Scotland. My children and husband especially love spreading this fruitful jelly on slices of homemade bread.
-Elaine Soper, Trinity Bay, Newfoundland
SERVINGS: 96
CATEGORY: Condiment
METHOD: Water Bath
TIME: Prep: 1-1/4 hours Process: 5 min. + standing
Ingredients:
- 2 quarts fresh or frozen blueberries
- 4 cups water
- 12 cups sugar
- 2 pouches (3 ounces each) liquid fruit pectin
Directions:
Place blueberries in a large kettle and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Strain through a jelly bag, reserving 6 cups juice. Pour juice into a large kettle; gradually stir in sugar until dissolved. Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. Skim foam. Pour hot into sterilized hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath. Yield: 6 pints.