Buddy's Blueberry Jelly
"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.