Blueberry Jelly Recipe
Servings: 6
Ingredients
- 2 quart fresh or possibly frzn blueberries
- 4 c. water
- 12 c. sugar
- 6 ounce liquid fruit pectin
Directions
- Place blueberries in a large kettle and crush slightly. Add in water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 min. Strain through a jelly bag, reserving 6 c. juice. Pour juice into a large kettle; gradually stir in sugar till dissolved. Bring to a boil over high heat, stirring constantly. Add in pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. Skim foam. Pour warm into sterilized warm jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 min in a boiling-water bath.
- Yield: 6 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 745g | |
| Recipe makes 6 servings | |
| Calories 1655 | |
| Calories from Fat 5 | 0% |
| Total Fat 0.62g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 152mg | 4% |
| Total Carbs 427.08g | 114% |
| Dietary Fiber 4.5g | 15% |
| Sugars 418.31g | 279% |
| Protein 1.39g | 2% |
