Are you ready to capture the vibrant taste of summer? This homemade blueberry jelly recipe with pectin is incredibly easy, requiring minimal cooking time, and yields the most delicious, jewel-toned jelly you've ever tasted. Forget store-bought – this recipe lets you enjoy the pure, sweet flavor of fresh blueberries, perfectly preserved for your enjoyment throughout the year. It's the perfect addition to your pantry, a delightful treat for breakfast, or a charming homemade gift. This recipe is a fantastic example of healthy meals made easy, transforming simple ingredients into a delicious, homemade delight.
Ingredients:
- 4 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 ½ cups granulated sugar
- ¼ cup lemon juice (freshly squeezed is best!)
- 1 box powdered pectin (follow package instructions for amount – usually 1 pouch is sufficient for this recipe)
- 4 x 8-ounce sterilized canning jars and lids
Equipment:
- Large saucepan
- Wooden spoon or spatula
- Ladle
- Canning funnel
- Jar lifter (optional, but highly recommended)
- Water bath canner (if canning for long-term storage)
Instructions:
Step 1: Prepare Your Ingredients
Begin by washing and sorting your blueberries. Remove any stems or leaves. If using frozen blueberries, ensure they are still frozen solid; thawing them will affect the jelly's setting. Measure out your sugar and lemon juice and have your pectin ready to go. Sterilizing your jars and lids is crucial for safe canning; this can usually be achieved by boiling them in water for 10 minutes.
Step 2: Combine Ingredients
In your large saucepan, combine the blueberries, sugar, and lemon juice. Stir well to ensure the sugar is evenly distributed amongst the berries.
Step 3: Add Pectin
Bring the blueberry mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking. Once boiling, stir in the powdered pectin according to the package instructions. This usually involves a vigorous stir for about one minute.
Step 4: Boil and Skim
Return the mixture to a rolling boil and continue to boil hard for one minute, stirring constantly. Remove the saucepan from the heat and skim off any foam that may have formed on the surface.
Step 5: Fill the Jars
Using a ladle and a canning funnel, carefully fill the sterilized jars, leaving ¼ inch of headspace at the top. Remove any air bubbles by gently tapping the jars on the counter. Wipe the rims of the jars clean.
Step 6: Seal and Process (Optional)
Place the lids and rings on the jars, tightening them fingertip-tight. If you plan to can the jelly for long-term storage, place the jars in a boiling water bath canner, ensuring they're completely submerged in water, and process according to your canner's instructions (usually 10 minutes for pints). For short-term storage (refrigerator storage), you can skip the water bath.
Cooking Tips and Variations:
- For a smoother jelly, you can use an immersion blender to partially puree the blueberry mixture before adding the pectin.
- If you prefer a less sweet jelly, reduce the amount of sugar by ¼ cup.
- Experiment with adding spices such as cinnamon or cardamom for a unique flavor twist.
- Instead of canning, you can store the finished jelly in the refrigerator for up to 3 weeks.
Nutritional Information (per serving, approximate):
Calories: Approximately 80-100 calories (depending on sugar amount)
Sugar: High in natural sugars from the blueberries and added sugar.
Fiber: Good source of fiber from the blueberries.
This homemade blueberry jelly recipe is a delightful addition to any food recipes collection and is perfect for those looking for easy recipes and quick dinner ideas. Enjoy this delicious, homemade treat!