Blueberry Jelly
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 quarts fresh or frozen blueberries
4 cups water
12 cups sugar
6 ounces liquid fruit pectin

Preparation

1 Place blueberries in a large kettle and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Strain through a jelly bag, reserving 6 cups juice. Pour juice into a large kettle; gradually stir in sugar until dissolved. Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute,  2 Yield: 6 pints. 


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