Blueberry Jelly

By cwyorkiex3

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

Ingredients

• 2 quarts fresh or frozen blueberries
• 4 cups water
• 12 cups sugar
• 2 pouches (3 ounces each) liquid fruit pectin

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

•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.