Best Blueberry Grape Jelly Recipes

EASY SMALL-BATCH BLUEBERRY JAM

Steps:

• Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

BLUEBERRY JELLY

Steps:

• 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., 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., 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. , 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.

SURE.JELL BLUEBERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush blueberries thoroughly, one layer at a time. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred on high heat), stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

GRAPE GELATIN WITH BLUEBERRIES

Steps:

• In a large bowl, sprinkle 1 envelope unflavored gelatin over cold water; let stand until softened, about 5 minutes.
• In a small saucepan, bring 1/4 cup water to a boil over medium-high. Pour over gelatin mixture; stir in grap juice.
• Divide blueberries evenly among four 6-ounce serving glasses; pour in gelatin mixture, pressing blueberries to submerge them completely.
• Refrigerate until set, at least 1 hour (and up to 5 days, covered).

BLUEBERRY JELLY

Steps:

• To extract blueberry juice from fresh blueberries, place them in a saucepan with 1 cup of water per quart of fruit. (This recipe requires 4 quarts of berries and 4 cups water.)
• Slowly bring the mixture up to a simmer, mashing the berries as they cook.
• Simmer the mixture for 10 minutes, until the berries have completely fallen apart and released their juices.
• Strain the fruit through a jelly bag or a colander lined with a double-thick layer of cheesecloth. Allow the bag to drain for at least 2 hours, squeezing if necessary to extract more juice.
• This should yield 4 cups juice. If you have extra, save it for other uses. If you're short, make up the difference with another fruit juice (ie. apple, cranberry, etc) or reduce the recipe.
• Prepare jars & lids. If canning, preheat a water bath canner.
• Place 4 cups of strained blueberry juice into a jam pot. Bring the mixture to a boil and add one box of powdered pectin. Whisk to incorporate and fully dissolve the pectin.
• Boil the pectin/juice mixture for 1 minute before adding sugar.
• Add the sugar, stirring to dissolve.
• Return to a boil and cook 1 minute before lading into prepared jars leaving 1/4 inch headspace.
• If canning, process in a water bath canner for 10 minutes.
• For a refrigerator or freezer jelly, allow the mixture to cool completely on the counter before storing in the refrigerator or freezer.

SURE.JELL BLUEBERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Crush blueberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups prepared juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

BLUEBERRY JELLY

Steps:

• Wash and clean blueberries.
• Crush with a masher.
• Place in a deep saucepan and gently cook for 10 minutes or till the juice flows.
• Strain through a jelly bag to capture the juice.
• Add the sugar and bring to a full boil for 1 minute, stirring constantly so it does not burn at the bottom.
• Add the pectin and hold at a boil for 1 full minute while stirring constantly.
• Skim off foam and pour into hot, sterile jelly jars and seal.