Blueberry jelly

Yield: 1 Servings

Measure Ingredient
2 quarts Fresh or frozen blueberries
4 cups Water
12 cups Sugar
6 ounces Liquid fruit pectin

Place blueberries in a large kettle and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Strain through a jelly bag, reserving 6 cups juice. Pour juice into a large kettle; gradually stir in sugar until dissolved. Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. Skim foam. Pour hot into sterilized hot jars, leaving ¼-in. headspace. Adjust caps.

Process for 5 minutes in a boiling-water bath. Yield: 6 pints.

Orginal post by Johnson <jmjohnsn@...> on 0 Nov 1997 04:54:06 ~0700, converted by MC_Buster.

Recipe by:

Posted to recipelu-digest Volume 01 Number 319 by RecipeLu <recipelu@...> on Nov 28, 1997

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