Blueberry jelly is an instant upgrade for a PB&J or an elegant addition to any brunch spread. Use fresh or frozen blueberries to make it.
Instructions
1
Cook blueberries and strain
2
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. Editor's Tip: A handheld potato masher is a great tool for lightly crushing the blueberries!
3
Add sugar and pectin to blueberry juice
4
Pour juice back into Dutch oven; gradually stir in sugar until it dissolves. Bring to a boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
5
Ladle the jelly into jars
6
Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized pint jars, leaving 1/4-inch headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
7
Process the jars
8
Place jars into canner with simmering water, ensuring that they're completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
