Difference between revisions of "Blueberry Jelly"
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(Created page with '4 cups prepared blueberry juice<br/> 2 pouches Certo Fruit Pectin<br/> 7 1/2 cups sugar<br/> 1/8 cup bottled lemon juice<br/> Add juices and sugar to an 8 - 10 quart, heavy-bott…') |
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Boil one minute, stirring constantly. Remove from heat and skim any foam (if desired). | Boil one minute, stirring constantly. Remove from heat and skim any foam (if desired). | ||
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| + | Process according to USDA recommendations for jams and jellies for a shelf-stable product: | ||
| + | http://www.uga.edu/nchfp/how/can7_jam_jelly.html | ||
[[Category:Canning]] [[Category:Recipes]] | [[Category:Canning]] [[Category:Recipes]] | ||
Latest revision as of 21:27, 2 January 2010
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
