BLUEBERRY JELLY

Blueberry Jelly Recipe        

Ingredients

8 cups fresh or frozen blueberries

4 cups water

12 cups sugar

2 pouches (3 ounces each) liquid fruit pectin ( 2 X 85g)

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. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly.

Remove from the heat. Skim any foam. Carefully ladle hot mixture into sterilized hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

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.

Nutritional Facts

1 serving (2 tablespoons) equals 104 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 27 g carbohydrate, trace fiber, trace protein.

Originally published as Blueberry Jelly in Taste of Home August/September 1996, p39