Blueberry Jelly Recipe

4.5 8 5
Blueberry Jelly Recipe
Blueberry Jelly Recipe photo by Taste of Home
Publisher Photo

Blueberry Jelly Recipe

Read Reviews
4.5 8 5
Publisher Photo
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
MAKES:
96 servings
TOTAL TIME:
Prep: 1-1/4 hours Process: 5 min.
MAKES:
96 servings
TOTAL TIME:
Prep: 1-1/4 hours Process: 5 min.

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. 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

Nutritional Facts

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

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

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MY REVIEW
Sally User ID: 9213201 269018
Reviewed 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"

MY REVIEW
BillCatz User ID: 8817256 246012
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."

MY REVIEW
Beauleen User ID: 6186457 10385
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"

MY REVIEW
semcnabb User ID: 6104393 18927
Reviewed Jul. 17, 2011

"Love it! Making it again now."

MY REVIEW
griffinsgoodies User ID: 6074883 26109
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."

MY REVIEW
oceans5 User ID: 3622832 10379
Reviewed Jun. 10, 2010

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

MY REVIEW
gramajoni User ID: 4063117 4083
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"

MY REVIEW
mcr1968 User ID: 4275416 18788
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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