ISO help w/blueberry jelly
- Thread starter jgmarquis
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
We use Sure-Jell, if that makes a difference. TIA! 
Andy M.
Certified Pretend Chef
I found a recipe for blueberry jam AND another for blueberry jelly.
The lemon comes in with the addition of 1 teaspoon of lemon zest and ⅓ C of lemon juice. Seems like you could combine parts of the two recipes to get what you want.
https://www.myfoodandfamily.com/recipe/221410/surejell-blueberry-jelly
https://www.food.com/recipe/blueberry-lemon-jam-118236
I hope this helps.
The lemon comes in with the addition of 1 teaspoon of lemon zest and ⅓ C of lemon juice. Seems like you could combine parts of the two recipes to get what you want.
https://www.myfoodandfamily.com/recipe/221410/surejell-blueberry-jelly
https://www.food.com/recipe/blueberry-lemon-jam-118236
I hope this helps.
I have made blueberry jam, but not jelly. I use the same recipe for jellies as for jams. Two parts fruit or juice to one part sugar. Cook until it passes a jam / jelly test. I have only used store bought pectin once and I hated that over sweet jam. For most fruit, when I make a jelly rather than a jam, I add some apple, especially apple peel, to the fruit while cooking to make the juice. Apple, especially the peel, has a lot of pectin.
GotGarlic
Chef Extraordinaire
For canning, it's very important to use tested recipes from reliable sources. These recipes seem okay to me except for one instruction in the first one - it says to screw the rings on tightly. In order to create the vacuum seal that helps make canned goods shelf-stable, the bands need to be just finger-tight so air can escape during processing. I have no idea how much experience the OP has, but I wanted to mention it.
