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BLUEBERRY JELLY
Recipe By : Elaine Soper (ToH Aug/Sept 96)
Serving Size : 1 Preparation Time :0:00
Categories : Condiments
Amount Measure Ingredient -- Preparation Method
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2 quarts fresh OR frozen blueberries
4 cups water
12 cups sugar
2 pouches (3 oz each) liquid fruit pectin
Place blueberries in a large kettle and crush slightly. Add water; bring to
a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. strain
through a jelly bag, reserving 6 cups juice. Pour juice into a large kettle;
gradually stir in sugar until dissolved. Bring to a boil over high heat,
stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1
minutes, stirring constantly. Remove from the heat. Skim foam. Pour hot into
sterilized hot jars, leaving 1/4-in headspace. Adjust caps. Process for 5
minutes in a boiling-water bath.
YIELD: 6 pints
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