Blueberry Jelly

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4 cups prepared blueberry juice
2 pouches Certo Fruit Pectin
7 1/2 cups sugar
1/8 cup bottled lemon juice

Add juices and sugar to an 8 - 10 quart, heavy-bottomed kettle.

Bring to a full, roiling boil, over high heat, stirring constantly. Add pectin and return to a roiling boil.

Boil one minute, stirring constantly. Remove from heat and skim any foam (if desired).

Process according to USDA recommendations for jams and jellies for a shelf-stable product: http://www.uga.edu/nchfp/how/can7_jam_jelly.html