Blueberry Jelly

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4.53 from 19 votes

Blueberry jelly is a silky smooth homemade preserve bursting with fresh blueberry flavor.

Prep Time2 10

Cook Time10

Canning Time (Optional)10

Total Time2 30

Course: Canning

Cuisine: American

Keyword: jelly recipes

Servings: servings, Makes 4-5 half pint (8 oz) jars

Author: Ashley Adamant

Equipment

Ball Collection Elite Half-Pint 8 oz Regular Mouth Jam Jars (8-Count)
Water Bath Canner

Ingredients

4 cups blueberry juice purchased, or extracted from 4 quarts of fruit
4 cups sugar see notes for low sugar variation
1 box Powdered Pectin 1.75 oz, such as Sure Jel
2 tbsp Lemon Juice optional, see notes

Instructions

Extracting Blueberry Juice

If using fresh berries, place 4 quarts of blueberries in a large saucepan with 4 cups water (1 cup per quart of fruit). Slowly bring to a simmer over medium heat, mashing the berries as they cook. Simmer for about 10 minutes, until the berries have completely broken down.
Strain the mixture through a jelly bag or a colander lined with several layers of damp cheesecloth. Let it drain for at least 2 hours. You may gently squeeze the bag to release more juice. You should end up with about 4 cups of juice. If you’re short, top off with a splash of another fruit juice (like apple or cranberry). If you have extra, reserve it for another use.

Making Blueberry Jelly

Prepare canning jars, lids, and a water bath canner if preserving for shelf-stable storage. Keep everything hot until ready to fill.
Pour the 4 cups of strained blueberry juice into a jam pot and bring to a full boil over medium-high heat. Whisk in the powdered pectin and boil hard for 1 minute to activate the pectin.
Stir in the sugar and bring the mixture back to a full rolling boil. Boil hard for 1 more minute while stirring constantly.
Ladle the hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims, apply two-piece lids, and process in a boiling water bath canner for 10 minutes at elevations below 6,000 feet, or 15 minutes above 6,000 feet.
If not canning, allow the jelly to cool and set completely at room temperature before storing in the refrigerator or freezer.

Notes

Scaling the Recipe: If you’re scaling down the recipe, know that “one box” of pectin equals 6 Tablespoons, so you’ll need about 1 ½ Tablespoons of powdered pectin for each cup of juice. If you’re scaling up, that’s fine too, but don’t go over 8 cups of juice. Very large batches don’t heat evenly and may not set.

Lemon Juice (Optional): Blueberries are acidic enough for safe canning without added lemon juice, but a small amount will brighten the flavor and help balance the sweetness. Add 1 tablespoon up to 1/4 cup lemon juice along with the blueberry juice before boiling. Personally, I think about 2 Tbsp of fresh lemon juice adds amazing flavor, and that’s about right for my tastes.

Low Sugar Variation: To reduce sugar, use a low sugar pectin like Sure-Jell Low Sugar, Ball Low Sugar, or Mrs. Wages. You can reduce sugar to as little as 1 cup for 4 cups of juice, or sweeten with honey or maple syrup for a softer set and richer flavor. Pomona’s Pectin can also be used but follow the instructions on their package, as the process and measurements are different.

Using Liquid Pectin: Not recommended unless necessary. Liquid pectin requires 7 cups sugar to 4 cups juice and results in a very sweet jelly. If using, boil the juice and sugar first, then stir in 2 pouches of liquid pectin and boil 1 minute before jarring.

Purchased Juice: This recipe works equally well with bottled blueberry juice—just be sure it’s 100% juice with no added sugar or preservatives.

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