- 2 quarts fresh or frozen blueberries
- 4 cups water
- 12 cups sugar
- 2 pouches (3 ounces each) liquid fruit pectin
- Place blueberries in a Dutch oven and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place berry mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 6 cups.
- Pour juice back into Dutch oven; gradually stir in sugar until it dissolves. Bring to a boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
- Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool. Yield: 6 pints.
Reviews for Blueberry Jelly
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"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"
"Love it! Making it again now."
"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."
"My friend and I made this yesterday and it was fantastic. VERY easy."
"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"