Hamdi Saidani Blueberry Jelly is a sweet, homemade spread made from fresh or frozen blueberries, sugar, and pectin this recipe yields a smooth and flavorful jelly that serves 2 jars and takes about 1 hour to prepare, perfect for spreading on toast or pastries.
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💜 Why You’ll Love This Blueberry Jelly Recipe:
- Rich Blueberry Flavor: The natural sweetness and tartness of blueberries shine in this jelly, making it a delightful spread for various dishes.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible even to beginners in canning.
- Long Shelf Life: Properly canned and stored, this blueberry jelly can last for months, allowing you to enjoy the taste of summer all year round.
- Homemade Goodness: There’s something satisfying about making your own jelly at home, free from preservatives and artificial additives.
âť“ What Is Blueberry Jelly Recipe?
Blueberry Jelly is a smooth, spreadable preserve made by cooking blueberries with sugar and pectin it’s typically canned in jars and enjoyed as a sweet topping for breads, pastries, or as a filling in desserts.
🍇 Blueberry Jelly Ingredients
- 4 cups fresh or frozen blueberries
- 2 tablespoons lemon juice
- 1 package (1.75 ounces) powdered fruit pectin
- 4 cups granulated sugar
🥧 How To Make Blueberry Jelly
- Wash and drain the blueberries if using fresh ones. If using frozen blueberries, thaw them first.
- Place the blueberries in a large saucepan and crush them using a potato masher or fork.
- Add the lemon juice to the crushed blueberries. Cook over medium heat, stirring frequently, until the mixture begins to boil.
- Gradually add the pectin, stirring constantly to prevent lumps. Bring the mixture to a full rolling boil that can’t be stirred down.
- Once the blueberry mixture is boiling, add the sugar all at once, stirring continuously.
- Return the mixture to a full rolling boil and cook for exactly 1 minute, stirring constantly to prevent burning.
- Remove the saucepan from heat. To test if the jelly is set, place a small amount on a chilled plate. If it wrinkles when pushed, it’s ready.
- Skim off any foam that forms on the surface of the jelly. Pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace at the top.
- Wipe the rims clean and seal the jars with sterilized lids. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.
- Allow the jars to cool completely at room temperature. Once cooled, check that the lids have sealed properly. Store in a cool, dark place. Once opened, keep the jelly in the refrigerator.
đź’ Recipe Tips:
- Use Fresh or Frozen Berries: Both fresh and frozen blueberries work well for this recipe. If using frozen berries, make sure to thaw them completely before cooking.
- Test for Pectin: If you’re unsure about your pectin, you can test it by cooking a small batch of jelly first. If it sets well, proceed with the full recipe.
- Prevent Foaming: To reduce foaming, you can add 1/2 teaspoon of butter to the blueberry mixture while cooking.
- Adjust Sweetness: If you prefer a less sweet jelly, reduce the amount of sugar, but keep in mind this might affect the jelly’s ability to set properly.
- Proper Canning: Always ensure that your jars and lids are properly sterilized and that you follow the boiling water bath process to avoid any risk of spoilage.
🥞 What To Serve With Blueberry Jelly?
Blueberry Jelly pairs beautifully with Blueberry Banana Bread, Blueberry Galette, or Blueberry Cookies it also complements breakfast items like Blueberry Pancakes, Blueberry Waffles, or oatmeal for a savory twist, try it with cheese on a charcuterie board or as a glaze for meats.
🎚 How To Store Leftovers Blueberry Jelly?
- In the Pantry: Store unopened jars of leftovers blueberry jelly in a cool, dark place like a pantry or cupboard the jelly will last for up to a year when properly sealed and stored.
- In the Refrigerator: Once opened store leftovers blueberry jelly in the refrigerator it should be consumed within 3 to 4 weeks for the best flavor and quality.
FAQ’S
What is the difference between blueberry jelly and blueberry jam?
Blueberry jelly is made from the juice of blueberries, resulting in a smooth and clear consistency. Blueberry jam, on the other hand, includes the whole fruit, giving it a chunkier texture with pieces of fruit throughout.
Why is my blueberry jelly not setting?
If your jelly isn’t setting, it could be due to undercooking, incorrect pectin use, or not enough sugar. Reboil the jelly with additional pectin or try adding a little lemon juice to help it set.
Can I make blueberry jelly without pectin?
Yes, but it may take longer to cook, and the texture might be less firm using naturally high-pectin fruits like apples in combination with blueberries can help achieve the right consistency without added pectin.
How do I know when blueberry jelly is done cooking?
The jelly is done when it reaches 220°F on a candy thermometer. Alternatively, you can use the “wrinkle test” by placing a small amount on a chilled plate. If it wrinkles when pushed, it’s ready.
How can I fix blueberry jellyy that didn’t set?
If your jelly didn’t set, you can try reheating it with more pectin or lemon juice and then reprocessing it. Alternatively, use it as a syrup for pancakes or desserts.
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Blueberry Jelly Nutrition Facts
Serving Size: 1 tablespoon
- Calories: 50
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 13g
- Dietary Fiber: 0g
- Sugars: 12g
- Protein: 0g
Blueberry Jelly Recipe
Description
Blueberry Jelly is a sweet, homemade spread made from fresh or frozen blueberries, sugar, and pectin this recipe yields a smooth and flavorful jelly that serves 2 jars and takes about 1 hour to prepare, perfect for spreading on toast or pastries.
Ingredients
Instructions
- Wash and drain the blueberries if using fresh ones. If using frozen blueberries, thaw them first.
- Place the blueberries in a large saucepan and crush them using a potato masher or fork.
- Add the lemon juice to the crushed blueberries. Cook over medium heat, stirring frequently, until the mixture begins to boil.
- Gradually add the pectin, stirring constantly to prevent lumps. Bring the mixture to a full rolling boil that can’t be stirred down.
- Once the blueberry mixture is boiling, add the sugar all at once, stirring continuously.
Return the mixture to a full rolling boil and cook for exactly 1 minute, stirring constantly to prevent burning. - Remove the saucepan from heat. To test if the jelly is set, place a small amount on a chilled plate. If it wrinkles when pushed, it’s ready.
- Skim off any foam that forms on the surface of the jelly. Pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace at the top.
- Wipe the rims clean and seal the jars with sterilized lids. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.
- Allow the jars to cool completely at room temperature. Once cooled, check that the lids have sealed properly. Store in a cool, dark place. Once opened, keep the jelly in the refrigerator.
Notes
- Use Fresh or Frozen Berries: Both fresh and frozen blueberries work well for this recipe. If using frozen berries, make sure to thaw them completely before cooking.
Test for Pectin: If you’re unsure about your pectin, you can test it by cooking a small batch of jelly first. If it sets well, proceed with the full recipe.
Prevent Foaming: To reduce foaming, you can add 1/2 teaspoon of butter to the blueberry mixture while cooking.
Adjust Sweetness: If you prefer a less sweet jelly, reduce the amount of sugar, but keep in mind this might affect the jelly’s ability to set properly.
Proper Canning: Always ensure that your jars and lids are properly sterilized and that you follow the boiling water bath process to avoid any risk of spoilage.
