Blueberry Jelly

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.