More Great Recipes: Canning | Fruit | Fruity | Jam/Preserve

Buddy's Blueberry Jelly

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"An oldy but a goody ... forever a favourite!"

Serves | Prep Time | Cook Time

Why I Love This Recipe

Whether it be blueberry jam, jelly, or even a blueberry butter, this is probably one of the best topping for toast! ♥

Ingredients You'll Need

10 cups fresh blueberries (= 5 cups juice)
-> 3 x 510 g/18 oz containers = perfect amount
5 cups sugar
1 package dry pectin
1/4 cup lemon juice


Wash and take stems off from the berries.
Place them in a big cooking pot.
Mash them to get the juices flowing.

Bring mixture to a boil and cook for 15 minutes to release all of the juices, while also continuing to mash and stir.

Get out a colander or sieve, and pour the mixture through it and into another clean, large pot.
Mash the fruit within the colander/sieve to get as much of the good juices out as possible. Compost/discard the leftover solids.
You should have about 5 cups of goodness.

Place the pot of blueberry juice back onto the stove, and add the pectin and lemon juice to it.
Bring this to a rolling boil, stirring frequently.

When the fruit liquid reaches a rolling boil that cannot be stirred down, add the sugar all at once.
Stir it well to break down all of the sugar.
Bring the mixture back to a rolling boil, stirring often to keep it from scorching. When it is at a full, rolling boil that you cannot stir down, set a timer for 3 minutes, and continue to cook and stir the jelly for that time frame, then remove from heat.

Fill your sterilized jars with hot jelly, leaving 1/4” headspace.
Wipe the rims clean before affixing the lids and rings to the jars, making sure they are "finger-tight".
Process your jelly by waterbath for 10 minutes.

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