BLUEBERRY JELLY RECIPES
BLUEBERRY JELLY RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Provided by Taste of Home
Total Time 01 hours 20 minutes
Prep Time 01 hours 15 minutes
Cook Time 5 minutes
Yield 6 pints.
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 104 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 27g carbohydrate (25g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
BLUEBERRY JELLY RECIPE - BLUE.FOOD.COM
Make and share this Blueberry Jelly recipe from Food.com.
Total Time 30 minutes
Prep Time 30 minutes
Yield 12 jars
Number Of Ingredients 3
Steps:
- Wash and clean blueberries.
- Crush with a masher.
- Place in a deep saucepan and gently cook for 10 minutes or till the juice flows.
- Strain through a jelly bag to capture the juice.
- Add the sugar and bring to a full boil for 1 minute, stirring constantly so it does not burn at the bottom.
- Add the pectin and hold at a boil for 1 full minute while stirring constantly.
- Skim off foam and pour into hot, sterile jelly jars and seal.
Nutrition Facts : Calories 645, FatContent 0.3, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 15, CarbohydrateContent 166.9, FiberContent 2.4, SugarContent 157.1, ProteinContent 0.6
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Be it cheesecake or muffins, this blueberry jelly adds an extra layer of tart flavor to your favorite sweets with its mix of fresh blueberries and sugar.
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Blueberry Jelly is a great spread for muffins, biscuits, and pancakes. The blueberries of the season really shine through.
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Total Time 30 minutes
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Calories 39 calories per serving
- In a small sauce pan, add the blueberries and water. Cook on medium heat for about 5 minutes or until mixture starts to boil. Stir and crush the berries with a wooden spoon. Cook for another 5 minutes until all the berries have lost their shape. Remove from heat. Put a small strainer over a large glass measuring cup and let the juice strain through. Use a spoon to help make sure all the juice goes into the cup. Discard solids or reserve for something else. You should have a cup or more of blueberry liquid. Put the juice back in the pan with the sugar, pectin and lemon juice. Cook on medium heat until mixture comes to a simmer. Simmer for a few more minutes until jelly starts to thicken. More pectin can be added if you like a thicker consistency. Pour jelly into a glass jar and cool for half an hour. Cover and refrigerate until ready to use.
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BLUEBERRY JELLY RECIPE - FOOD FANATIC
Blueberry Jelly is a great spread for muffins, biscuits, and pancakes. The blueberries of the season really shine through.
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Reviews 2.6
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- In a small sauce pan, add the blueberries and water. Cook on medium heat for about 5 minutes or until mixture starts to boil. Stir and crush the berries with a wooden spoon. Cook for another 5 minutes until all the berries have lost their shape. Remove from heat. Put a small strainer over a large glass measuring cup and let the juice strain through. Use a spoon to help make sure all the juice goes into the cup. Discard solids or reserve for something else. You should have a cup or more of blueberry liquid. Put the juice back in the pan with the sugar, pectin and lemon juice. Cook on medium heat until mixture comes to a simmer. Simmer for a few more minutes until jelly starts to thicken. More pectin can be added if you like a thicker consistency. Pour jelly into a glass jar and cool for half an hour. Cover and refrigerate until ready to use.
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BLUEBERRY JELLY RECIPE: HOW TO MAKE IT
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
From preprod.tasteofhome.com
Total Time 01 hours 20 minutes
Cuisine Europe, Scottish
Calories 104 calories per serving
From preprod.tasteofhome.com
Total Time 01 hours 20 minutes
Cuisine Europe, Scottish
Calories 104 calories per serving
- 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.
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