Blueberry Jelly

Preparation Time: 30 minutesCooking Time: 15 minutes

Yield: Approximately 7 eight-ounce jars.

This recipe can also be used for many other kinds of jelly including Blackberry, Peach, Plum, Cherry, Loquat or Chinese Plum, Loganberry, Boysenberry, Raspberry, and Nectarine.

Please note that the USDA recommends a boiling water bath canning process be used for all jam, jelly, and preserves. However, this is the way my mother made jelly for at least 70 years and I’ve been making it for about 50 years and have never had a problem. The jelly is good for several years prepared this way.

With this method, the jars are sanitized and kept in boiling water until needed, lids are kept in boiling water until needed, and the jelly is boiling when it is poured into the jars, all creating a secure seal to the jelly jars.

However, I always use a 10 minute boiling water bath process for making jam because it is very difficult to boil jam for 7 minutes without having it burn.

Anne James

Hi, I'm Anne but my grandchildren call me Jelly Grandma. I have over 50 years of experience as a Southern cook and am a retired librarian. I love sharing what I have learned. You can find me on YouTube as well! Just click the link at the bottom of your page. I hope your visit here has been a sweet one.

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