Blueberry Jelly Recipe
Ingredients
2 quarts fresh or frozen blueberries
4 cups water
12 cups sugar
2 pouches (3 ounces each) 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.
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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