Blueberry Jelly

Name: Blueberry Jelly
Prep time: 1 h 15 min
Cook time: 5 min
Total time: 1 h 20 min
Yield: 6 pints.
Ingredients: 2 quarts fresh or frozen blueberries; 4 cups water; 12 cups sugar; 2 pouches (3 ounces each) liquid fruit pectin

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. I love it because this blueberry jelly recipe is simple to make. —Elaine Soper, Trinity Bay, Newfoundland

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 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.

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.

Nutrition Facts

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

Originally published as Blueberry Jelly in Taste of Home August/September 1996

Reviews

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Average Rating:

Ken

Jul 27, 2018

I made this jelly exactly per the recipe except I used twelve half pint jars instead of six pint jars. It turned out perfect and delicious!!
Sally

Jul 5, 2017

This jelly did not jell. Redid it according to Google directions and still didn't jell. Directions are opposite of Sure Jell directions. 0 stars
BillCatz

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.
Beauleen

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
semcnabb

Jul 17, 2011

Love it! Making it again now.
griffinsgoodies

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.
oceans5

Jun 10, 2010

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

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
mcr1968

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.