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.
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