Blueberry Jelly
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Suggest a better descriptionINGREDIENTS
- 2 qt Fresh or frozen blueberries
- 4 c Water
- 12 c Sugar
- 6 oz Liquid fruit pectin
INSTRUCTIONS
Place blueberries in a large kettle and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Strain through a jelly bag, reserving 6 cups juice. Pour juice into a large kettle; gradually stir in sugar until dissolved. Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. Skim foam. Pour hot into sterilized hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath. Yield: 6 pints. Orginal post by Johnson
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (9082g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 28515 | ||
| Calories from Fat: 71 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.9g | 11 % | |
| Saturated Fat 0.7g | 3 % | |
| Monounsaturated Fat 1.1g | ||
| Polyunsanturated Fat 3.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 26.6mg | 1 % | |
| Potassium 818.3mg | 22 % | |
| Total Carbohydrate 7353g | 2163 % | |
| Dietary Fiber 37g | 148 % | |
| Sugars, other 7316g | ||
| Protein 5.2g | 7 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 28515
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