Making this basic blueberry jelly is a given for me these days. That’s because I seem to always have blueberries about to go bad. Don’t let the name fool you, as this jelly is delicious and packs a ton of flavor.
This Basic Blueberry Jelly Has More Flavor Than You Think
Time to get started on this tasty jelly!
For this recipe, I use about four cups of fresh blueberries, one cup of granulated sugar, water, pectin, and half a lemon.
You can use other ingredients, however. Instead of blueberries, go with raspberries, blackberries, or huckleberries. Instead of granulated sugar, you can use brown sugar, molasses, honey, or corn syrup. The pectin is important in this dish, so add it when possible, but gelatin can also help. As for the lemon juice, change it for lime juice, apple juice, or a bit of white grape juice.
Before I start cooking, I mash the berries in a bowl and then combine them with the water in a deep saucepan. I boil this mixture and then simmer it for about 10 minutes.
After I’m done cooking, I like to strain the fruit mix through cheesecloth, but I let this happen naturally. To do this, let the cheesecloth hang over a bowl for a few hours or even overnight. After draining, I cook the jelly mixture and the rest of the ingredients until it is boiling and the temperature gets to 220 degrees F.
I always stay nearby, as this mix can scorch quickly, so I need to stir constantly. Once the mix is thick, I funnel it into my prepared jars, clean the bubbles, seal, and let them cool down.
Remember to keep your jars aside until they are completely cool, then you can store them in the fridge if you want. I love this basic blueberry jelly because it is simple and easy to make, but extremely flavorful nonetheless.
Basic Blueberry Jelly
4 cups (512 g) blueberries, mashed
1 cup (128 g) white sugar
1 cup (240 ml) water
2 tbsp powdered pectin
lemon juice squeezed out of 1/2 lemon
- Mix mashed berries and water in a large saucepan. Bring to boil.
- Simmer for 10 minutes over low heat. Stir frequently.
- Using a cheesecloth or jelly bag, strain mixture into a bowl. Allow to strain naturally for a few hours, do not push with a spoon.
- Mix jelly mixture with the remaining ingredients in a saucepan.
- Boil mixture until temperature reads 220 F (105 C).
- Cook over medium heat until mixture thickens, stir frequently to prevent burning.
- Prepare water-bath canner.
- Simmer jars until ready for use.
- Wash lids and rings with warm soapy water then set aside.
- Ladle hot jelly into pre-sterilized jars, leave 1/4-inch (6 mm) headspace.
- Remove trapped air bubbles by running a wooden spatula around the inside of the jar.
- Wipe jar rim then apple lid and ring. Adjust to fingertip-tightness.
- Process for 20 minutes (Adjust for altitude).
- Turn heat off, let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours. Don’t place them on a cold surface or where there’s cool draft as jars may crack.
- After 24 hours, test seal on lids by pressing down the center, the lid shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.