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Blueberry Jelly
SUBMITTED BY:
Elaine Soper
"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"
RECIPE RATING:
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(3)
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PREP TIME
1 Hr 15 Min
COOK TIME
5 Min
READY IN
1 Hr 20 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
2 quarts fresh or frozen blueberries
4 cups water
12 cups white sugar
2 (3 ounce) pouches liquid fruit pectin
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DIRECTIONS
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 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath.
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REVIEWS
Reviewed on Aug. 5, 2007 by anjanab
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anjanab
Aug. 5, 2007
my daughter (and I) made this and entered it in the county fair. She won grand champion in her division with this recipe. We used frozen blueberries, and made 1/2 a recipe. The hardest thing was getting enough juice (we needed 3 cups). The first time we strained it we only had 1 cup. So, I put the berries back in the pan and added more water. I kept doing this until we had enough juice. It's beautiful, fragrant and yummy. Thanks:-)
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my daughter (and I) made this and entered it in the county fair. She won grand champion in her...
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Reviewed on Aug. 13, 2008 by
WendyLady
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WendyLady
Aug. 13, 2008
Thanks for the recipe! This is an easy recipe to follow. Though I also had trouble getting the appropriate amount of juice from the crushed berries the first time around with the 45 min cooking time. So I just didn't simmer the crushed berries for so long. I simmered them for 20 minutes, uncovered. I got the most delicious looking dark juice! and I got the amount of juice I needed for the recipe. I used one less cup of sugar than the recipe calls for. As for the taste...it is as good as any other jelly I have tasted but I couldn't tell what fruit it came from. Neither could several other people. I had to tell them it was blueberry. I will still use the recipe again but I will double the amount of crushed blueberries and simmer it down to a concentrated juice and also cut down on the amount of sugar to help the blueberry taste to really pop! Thanks again for the recipe!!!
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Thanks for the recipe! This is an easy recipe to follow. Though I also had trouble getting the...
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Reviewed on Jul. 11, 2008 by Ms1South
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Ms1South
Jul. 11, 2008
After 45 minutes of cooking, we had less than 1 cup of juice left. We added more water and reheated the berries, processed as instructed and the jelly won't set. I'm disappointed to say the least!
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After 45 minutes of cooking, we had less than 1 cup of juice left. We added more water and...
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