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Blueberry Jelly

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"

Rate/Review | Read Reviews (9)

Prep Time:
1 Hr 15 Min

Cook Time:
5 Min

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 96 servings

Ingredients

2 quarts fresh or frozen blueberries
4 cups water
12 cups white sugar
2 (3 ounce) pouches liquid fruit pectin

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.