Blueberry Jelly Food

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CERTO BLUEBERRY JELLY



CERTO Blueberry Jelly image

Combine fresh blueberry juice, sugar and more for an easy blueberry jelly recipe. CERTO Blueberry Jelly produces gleaming jars of a homemade specialty!

Provided by My Food and Family

Categories     Home

Time 45m

Yield About 8 (1-cup) jars or 128 servings, 1 Tbsp. each.

Number Of Ingredients 4

4 cups prepared juice (about 2 qt. fully ripe blueberries)
2 pouches CERTO Fruit Pectin
1/2 tsp. butter or margarine
7-1/2 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Stem and crush blueberries, one layer at a time. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.
  • Stir pectin into prepared juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 13 g, Protein 0 g

BLUEBERRY JELLY



Blueberry Jelly image

Make and share this Blueberry Jelly recipe from Food.com.

Provided by Alia55

Categories     Low Protein

Time 30m

Yield 12 jars

Number Of Ingredients 4

9 cups blueberries
3/4 cup sugar, per cup juice
1/2 cup water
3 ounces liquid pectin

Steps:

  • Wash and clean berries.
  • Place into deep saucepan and crush.
  • Add water and place over a medium heat to simmer for about 5 minutes.
  • Remove and allow to drip through a jelly bag.
  • Measure recovered juice.
  • Add sugar and mix well in saucepan.
  • Bring mixture to a boil and add pectin and hold at the boil for 1 full minute while stirring constantly.
  • Skim off foam and place into hot, sterile jelly jars and seal.

Nutrition Facts : Calories 111.1, Fat 0.4, Sodium 1.3, Carbohydrate 28.4, Fiber 2.8, Sugar 23.3, Protein 0.8

BLUEBERRY JELLY



Blueberry Jelly image

My mother brought this old family recipe with her when she moved here from Scotland. My children and husband especially love spreading this fruitful jelly on slices of homemade bread. I love it because this blueberry jelly recipe is simple to make. -Elaine Soper, Trinity Bay, Newfoundland

Provided by Taste of Home

Time 1h20m

Yield 6 pints.

Number Of Ingredients 4

2 quarts fresh or frozen blueberries
4 cups water
12 cups sugar
2 pouches (3 ounces each) liquid fruit pectin

Steps:

  • Place blueberries in a Dutch oven and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place berry mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 6 cups., Pour juice back into Dutch oven; gradually stir in sugar until it dissolves. Bring to a boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly., Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.

BLUEBERRY JELLY



Blueberry Jelly image

Make and share this Blueberry Jelly recipe from Food.com.

Provided by Alia55

Categories     Low Protein

Time 30m

Yield 12 jars

Number Of Ingredients 3

6 cups blueberries
9 cups sugar
3 ounces pectin

Steps:

  • Wash and clean blueberries.
  • Crush with a masher.
  • Place in a deep saucepan and gently cook for 10 minutes or till the juice flows.
  • Strain through a jelly bag to capture the juice.
  • Add the sugar and bring to a full boil for 1 minute, stirring constantly so it does not burn at the bottom.
  • Add the pectin and hold at a boil for 1 full minute while stirring constantly.
  • Skim off foam and pour into hot, sterile jelly jars and seal.

BLUEBERRY JAM



Blueberry Jam image

Make and share this Blueberry Jam recipe from Food.com.

Provided by Diana Adcock

Categories     Berries

Time 15m

Yield 7 Pints

Number Of Ingredients 4

4 1/2 cups crushed blueberries
2 teaspoons fresh lemon juice
7 cups sugar
2 packages liquid pectin

Steps:

  • In a large heavy pot add blueberries, lemon juice and sugar.
  • Mix well.
  • Over high heat bring to a full, hard boil and boil for 1 minute, stirring constantly.
  • Remove from heat and add pectin, stir and skim off foam-stir again and skim again.
  • Ladle into clean hot jars leaving 1/4 inch head space and process for 10 minutes in a boiling water bath.

Nutrition Facts : Calories 827.5, Fat 0.3, Sodium 0.9, Carbohydrate 213.6, Fiber 2.2, Sugar 209.1, Protein 0.7

BLUEBERRY JAM



Blueberry jam image

Treat yourself to some homemade blueberry jam, the ideal accompaniment to toast, fruit scones or dolloped onto natural yogurt at breakfast time

Provided by Esther Clark

Categories     Condiment

Time 45m

Yield Makes 2 x 500ml jars

Number Of Ingredients 4

800g blueberries , washed
500g granulated sugar
1 vanilla pod , split lengthways
1 large lemon , juiced

Steps:

  • Put a plate in the freezer for you to test your jam is set later. Sterilise two 500ml jam jars so they are ready to use.
  • Put the blueberries, sugar, vanilla and lemon in a large heavy-based saucepan over a medium heat. Crush the blueberries a little with a potato masher. Bring to the boil, then reduce to a simmer and cook for 30 mins. Skim off any skum that has formed on the top with a spoon and discard.
  • Test the jam is set by spooning a mound on to your cooled plate. Put in to the fridge for 3 mins. If the jam forms a skin and ripples when you push it with your finger, it's ready. If not, return to the heat for 5 more mins then repeat the test. Do this until you reach setting point.
  • Leave the jam to sit for 10 mins off the heat. Ladle into your warm, sterilised jars and seal the lids on top. Leave to cool completely. Will keep for six months unopened in a cool, dry place, or two weeks once opened in the fridge.

Nutrition Facts : Calories 28 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.1 grams fiber, Protein 0.1 grams protein

EASY SMALL-BATCH BLUEBERRY JAM



Easy Small-Batch Blueberry Jam image

Simple and easy, the delicious flavor of the blueberries takes center stage.

Provided by Deb C

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 35m

Yield 16

Number Of Ingredients 4

4 cups fresh blueberries
1 cup white sugar
1 tablespoon fresh lemon juice
1 pinch ground cinnamon

Steps:

  • Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

Nutrition Facts : Calories 69.4 calories, Carbohydrate 17.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 16.1 g

LUSCIOUS BLUEBERRY JAM



Luscious Blueberry Jam image

This perfectly spreadable blueberry jam boasts a beautiful dark color with a sweet, seasonal flavor. -Karen Haen, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Time 40m

Yield 8 cups.

Number Of Ingredients 4

8 cups fresh blueberries
2 tablespoons lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
7 cups sugar

Steps:

  • Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. Mash blueberries; transfer to a Dutch oven. Add lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into containers and cool to room temperature, about 1 hour. , Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.

BLUEBERRY JELLY



Blueberry Jelly image

My grandmother especially loves this and she has been making jelly for over 60 years.

Provided by Dwight Stewart @countrybaker

Categories     Fruit Sauces

Number Of Ingredients 1

- 2 quarts fresh or frozen blueberries 4 cups water 12 cups white sugar 2 (3 ounce) pouches liquid fruit pectin

Steps:

  • Ingredients 2 quarts fresh or frozen blueberries 4 cups water 12 cups white sugar 2 (3 ounce) pouches liquid fruit pectin Directions 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, stirring constantly. Remove from the heat. Skim foam. Pour hot into sterilized hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath.

SURE.JELL BLUEBERRY JELLY



SURE.JELL Blueberry Jelly image

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield about 5 (1-cup) jars or 96 servings, 1 Tbsp. each.

Number Of Ingredients 4

3-1/2 cups prepared juice (buy about 4 lb. or 12 cups fully ripe blueberries)
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter
4 cups cane sugar

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Crush blueberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups prepared juice into 6- or 8-qt. saucepot.
  • Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BLUEBERRY-CHERRY JELLY



Blueberry-Cherry Jelly image

Make and share this Blueberry-Cherry Jelly recipe from Food.com.

Provided by Alia55

Categories     Jellies

Time 12h30m

Yield 12 jars

Number Of Ingredients 5

1 quart blueberries
2 lbs cherries
1/2 cup water
4 1/2 cups sugar
3 ounces liquid pectin

Steps:

  • Crush blueberries in bottom of large saucepan.
  • Pit cherries, mash, and add to blueberries.
  • Add water and bring to a boil.
  • Allow to simmer for 10 minutes keeping pan covered.
  • Remove from heat and place in jelly bag and allow juices to drip.
  • Combine recovered juices with sugar in a deep saucepan and mix well till sugar is dissolved.
  • Bring to a boil and add pectin.
  • Hold at the boil for 1 full minute while stirring constantly.
  • Skim off foam and pour into hot, sterile jelly jars and seal.
  • Process in water bath 5 minutes.

Nutrition Facts : Calories 376.8, Fat 0.3, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 96.9, Fiber 3.2, Sugar 91.5, Protein 1.3

BLUEBERRY JAM



Blueberry Jam image

Use to top ice-cream,your favorite scones,toast, etc.! Makes a great gift wrapped with a pretty ribbon!

Provided by Rita1652

Categories     Lemon

Time 50m

Yield 6 half pints

Number Of Ingredients 4

2 pints frozen blueberries
2 tablespoons lemon juice
1 (3 ounce) envelope 100% fruit pectin (Ball brand recommended)
5 1/4 cups sugar

Steps:

  • Thaw and drain blueberries.
  • Crush blueberries one layer at a time.
  • Combine 3 cups crushed blueberries and lemon juice in a large saucepot.
  • Stir in Fruit Jell pectin.
  • Bring mixture to a boil, stirring constantly.
  • Add sugar, stirring to dissolve.
  • Return mixture to a rolling boil.
  • Boil hard 1 minute, stirring constantly.
  • Remove from heat.
  • Skim foam if necessary.
  • Preserve It-.
  • Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
  • Wipe jar rim clean.
  • Place lid on jar and tighten band, just until a point of resistance is met.
  • Process 10 minutes in a boiling-water canner.
  • Cool for 12 to 24 hours.
  • Remove bands.
  • Lids should be concave in middle.
  • Yield: About 6 half pints.

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From tfrecipes.com


CERTO BLUEBERRY JELLY RECIPES
Cooked Blueberry Jam - CERTO Crystals. Sponsored by . Yes, even you can make jam! The CERTO Pectin Crystals are a quick and easy way to make homemade jams. This virtually foolproof recipe for Cooked Blueberry Jam is sure to become a new family favourite. Save to My Recipes Total Time: 25 mins / Total: 25 mins . Servings: 7 (1-cup/250-mL) jars ...
From tfrecipes.com


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