Blueberry Jelly Recipe


MethodMain Ingredient


 Blueberries2 Quart (Fresh/Frozen Thawed)
 Water4 Cup (64 tbs)
 Sugar12 Cup (192 tbs)
 Liquid fruit pectin6 Ounce (Two 3 Ounce Pouches)

Nutrition Facts

Serving size: Complete recipe

Calories 10384 Calories from Fat 52

% Daily Value*

Total Fat 6 g9.6%

Saturated Fat 0.53 g2.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 18.9 mg0.8%

Total Carbohydrates 2677 g892.4%

Dietary Fiber 49 g195.9%

Sugars 2586.3 g

Protein 14 g28%

Vitamin A 20.4% Vitamin C 305.8%

Calcium 13.8% Iron 30.8%

*Based on a 2000 Calorie diet


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.