Blueberry Jelly Recipe
Blueberry Jelly Recipe photo by Taste of Home
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Blueberry Jelly Recipe

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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
TOTAL TIME: Prep: 1-1/4 hours Process: 5 min.
MAKES:96 servings
TOTAL TIME: Prep: 1-1/4 hours Process: 5 min.
MAKES: 96 servings


  • 2 quarts fresh or frozen blueberries
  • 4 cups water
  • 12 cups sugar
  • 2 pouches (3 ounces each) liquid fruit pectin

Nutritional Facts

104 calories: 2 tablespoon, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 27g carbohydrate (25g sugars, 0g fiber), 0g protein .


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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.
Originally published as Blueberry Jelly in Taste of Home August/September 1996, p39

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Reviewed Mar. 25, 2016

"I have no idea what I did wrong. Two measured quarts of fresh blueberries and 4 cups of water only produced 3 cups of juice -- not 6. Not sure where to go from here. I'll probably attempt only a half batch since I only got half the juice."

Reviewed Sep. 4, 2011

"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 Jul. 17, 2011

"Love it! Making it again now."

Reviewed Jul. 2, 2011

"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 Jun. 10, 2010

"My friend and I made this yesterday and it was fantastic. VERY easy."

Reviewed Sep. 18, 2009

"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 Jul. 14, 2009

"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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