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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
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutritional Facts 1 serving (2 tablespoons) equals 104 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 27 g carbohydrate, trace fiber, trace protein.
Originally published as Blueberry Jelly in Taste of Home August/September 1996, p39
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Reviewed on Sep. 04, 2011 by Beauleen
Wow! I made this with no troubles, I read reviews from several sites and decided that I would cook the berry juice extracted about 25 minutes, but otherwise followed the recipe exactly. After my gems cooled, I checked to see how they set up and was pleased! Thank you for this fantastic recipe, I will definately make again
Reviewed on Jul. 17, 2011 by semcnabb
Love it! Making it again now.
Reviewed on Jul. 02, 2011 by griffinsgoodies
I made this jelly today, and it turned out beautiful and taste delicious! It was my first time to make blueberry jelly, it was easy.
Reviewed on Jun. 10, 2010 by oceans5
My friend and I made this yesterday and it was fantastic. VERY easy.
Reviewed on Sep. 18, 2009 by gramajoni
I haven't made jelly in years and was wondering if this could be made with a sugar substitute. I have 5 diabetics in my family and it would be nice to be able to make homemade jelly or jams for them
Reviewed on Jul. 14, 2009 by mcr1968
I tried this recipe yesterday, and it was DELICIOUS!! I was a little worried that using 12 cups of sugar would make it too sweet, but it turned out great!! Thank you for posting this recipe. It will definitly be added to my families favorite recipes.
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