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Blueberry Jelly
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2 quarts fresh or frozen blueberries
4 cups water
12 cups sugar
2 pouches (3 ounces each) liquid fruit pectin
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.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |