Description
Simmer ripe blueberries into a bubbling deep-purple brew, then seal in jars for a lusciously sweet and tangy spread. Perfectly jelled, it gleams on morning toast or sweetens afternoon tea.
Ingredients
- 2 pounds fresh blueberries
- 1 cup water
- 1.75 ounces powdered fruit pectin
- 4 cups granulated sugar
- 1/2 cup fresh lemon juice
- 1/4 teaspoon butter
Instructions
- Wash blueberries and remove any stems.
- In a large saucepan, combine blueberries and water and bring to a boil over medium-high heat.
- Reduce heat and simmer for 10 minutes, stirring occasionally, until berries are soft.
- Strain the mixture through a fine mesh strainer or cheesecloth into a bowl, pressing solids to extract the juice and discarding the pulp.
- Measure 4 cups of blueberry juice and return it to the cleaned saucepan.
- Stir in powdered fruit pectin and bring to a full rolling boil over high heat, stirring constantly.
- Add granulated sugar and fresh lemon juice, then return to a full boil and maintain it for 1 minute while stirring vigorously.
- Remove from heat and skim off any foam with a spoon; stir in butter to reduce foam if needed.
- Ladle hot jelly into sterilized jars, leaving a 1/4-inch headspace, then wipe rims clean and seal with lids.
- Process jars in a boiling water bath for 5 minutes, then remove and let cool undisturbed for 12 hours.
Notes
- Ensure jars and lids are sterilized before filling to prevent spoilage.
- Adjust sugar to taste if you prefer a sweeter or more tart jelly.
- Skimming foam will yield a clearer, more attractive jelly.
- Let jelly set at room temperature for at least 24 hours before opening for best texture.