14
Blueberry Jelly
Yield:
7-8 half-pint jars.
Ingredients:
4 c. Blueberry Juice
7 ½ c. Sugar
2 Pouches Liquid Pectin
Procedure:
Once you have finished juicing your blueberries (refer
to p. 5 for juicing instructions), measure 4 cups of juice into a large
saucepot. Stir in sugar. Place on high heat; stir constantly and bring
to a full rolling boil that cannot be stirred down. Add the liquid
pectin and heat again to a full rolling boil. Boil hard for 1 minute.
Remove from heat; quickly skim off foam. Pour jelly immediately
into sterile half-pint jars, (refer to p. 8 for proper sterilization
instructions), leaving ¼-inch headspace. Wipe rims of jars with a
dampened clean paper towel. Adjust lids and tighten rings finger-tip
tight ONLY. Then, process in a water-bath canner according to your
altitude. If you are unsure of your altitude level, please contact your
local extension office.
Processing Times:
Altitude
Half-pints or Pints
0-1,000 ft
5 min
1,001-6,000 ft
10 min
Above 6,000 ft
15 min
*This recipe has been adapted from the blueberry jelly with liquid
pectin recipe from The University of Georgia’s
So Easy to Preserve
, p.
199.
