Blueberry Jelly RecipeLisa Grant | Jersey Girl Cooks
Blueberry Jelly is a great spread for muffins, biscuits, and pancakes. The blueberries of the season really shine through.
This is the perfect size jar of jelly to keep in your refrigerator for muffins, toast and sandwiches. Get some fresh blueberries and have a jar for breakfast tomorrow!
Let me first confess that I am afraid to can anything. It seems simple enough, and I have many friends that do it. I would love to have a pantry full of jellies, jams and pickles, but it just hasn’t happened. Instead I resort to making refrigerator pickles, freezer jam and small batch blueberry jelly.
Since a large part of the summer is blueberry season in New Jersey, I decided to try to make a small batch of blueberry jelly. While jam is easier to make because the fruit does not have to be strained, my family prefers the smooth texture of jelly. So strained blueberry jelly it was.
This recipe makes one large jar of jelly and it keeps in the refrigerator for weeks. If you are a canner, go ahead and can some. I use a small strainer over a glass measuring cup to get all the juice from the cooked fruit. Make sure you have an old T-shirt or apron on because nobody likes to ruin their clothes with blueberry stains.
This jelly uses pectin to set, and most grocery stores carry it. I used the loose kind in a jar, so I used two tablespoons. This jelly spread a little thin and that’s exactly how my husband likes it.
You could use a bit more pectin if you would like to make a thicker jelly. But as far as peanut butter is concerned, this is the perfect topping on a PB and J sandwich.
Once my jelly is made, it inspires me to bake some fresh whole grain bread or fluffy buttermilk biscuits. Because who doesn’t like homemade blueberry jelly on toast or biscuits for breakfast?
And if you enjoyed this recipe, why not try making blueberry preserves, which use more of the whole fruit, or a fabulous low sugar blueberry jam?
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Blueberry Jelly Recipe
- 2 pints Fresh Blueberries
- 1 cup Water
- 1 cup Granulated Sugar
- 2 tablespoons Powdered Pectin
- Fresh Lemon Juice, From half a small lemon
In a small sauce pan, add the blueberries and water.
Cook on medium heat for about 5 minutes or until mixture starts to boil.
Stir and crush the berries with a wooden spoon.
Cook for another 5 minutes until all the berries have lost their shape. Remove from heat.
Put a small strainer over a large glass measuring cup and let the juice strain through.
Use a spoon to help make sure all the juice goes into the cup. Discard solids or reserve for something else. You should have a cup or more of blueberry liquid.
Put the juice back in the pan with the sugar, pectin and lemon juice.
Cook on medium heat until mixture comes to a simmer.
Simmer for a few more minutes until jelly starts to thicken. More pectin can be added if you like a thicker consistency.
Pour jelly into a glass jar and cool for half an hour.
Cover and refrigerate until ready to use.
- Lisa Grant
- Cooking Method:
- Jellies, Jams, Condiments, Breakfasts, Brunches, Simmered, Canning, Preserving, Blueberries
- Related Recipes:
- Jelly Recipes, Jam Recipes, Condiment Recipes, Breakfast Recipes, Brunch Recipes, Simmered Recipes, Canning Recipes, Preserving Recipes, Blueberry Recipes
- Recipe Yields:
- 2 cups
- Prep Time:
- Cook Time:
- Total Time:
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Author: Lisa Grant
Recipe Yields: 2 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Amount Per Serving