How To Make Blueberry Jelly
Be it cheesecake or muffins, this blueberry jelly adds an extra layer of tart flavor to your favorite sweets with its mix of fresh blueberries and sugar.
- 4cupsfresh blueberries
- 1cupgranulated sugar
- 2tbsppowdered pectin
- fresh lemon juice,from ½ a small lemon
In a small sauce pan, add the blueberries and water.
Cook on medium heat for about 5 minutes or until mixture starts to boil.
Stir and crush the berries with a wooden spoon.
Cook for another 5 minutes until all the berries have lost their shape. Remove from heat.
Put a small strainer over a large glass measuring cup and let the juice strain through.
Use a spoon to help make sure all the juice goes into the cup. Discard solids or reserve for something else. This should make 1 cup or more of blueberry liquid.
Put the juice back in the pan with the sugar, pectin and lemon juice.
Cook on medium heat until mixture comes to a simmer.
Simmer for a few more minutes until jelly starts to thicken.
Pour jelly into a glass jar and cool for 30 minutes.
Cover and refrigerate until ready to use. Enjoy!
More pectin can be added if you like a thicker consistency.
- Calories: 555.72kcal
- Fat: 0.98g
- Saturated Fat: 0.08g
- Monounsaturated Fat: 0.14g
- Polyunsaturated Fat: 0.43g
- Carbohydrates: 142.87g
- Fiber: 7.10g
- Sugar: 129.28g
- Protein: 2.19g
- Sodium: 8.70mg
- Calcium: 22.31mg
- Potassium: 229.92mg
- Iron: 0.88mg
- Vitamin A: 8.88µg
- Vitamin C: 28.71mg
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