Monday, I visited my grandmother and we made blueberry jelly, peach cobbler, and headbands. It was a very productive day and now I have lots to share with you. Today, it's all about the jelly! I'm going to share what I learned and hopefully it will make sense. We know how I ramble...
Ingredients:
Fresh or frozen blueberries
1 package of gelatin
2 cups of Sugar (depending on juice amount)
Take the blueberries and pick over them, making sure that there isn't any sticks or leaves.
Place the blueberries in a boiler on high heat with enough water so they won't stick.
Boil the blueberries till they are mushy. You may want to push them against the edge of the boiler with a spoon to "juice" them. Then, strain the the blueberries over a large bowl. Get as much "juice" as you can into the bowl. We had about 2 quarts. Then pour the juice back into the boiler. Start to bring the juice to a boil. Place a little sliver of butter into the juice. The butter helps reduce foam. Foam will lead to hard spots in the jelly later.
While you are doing this, boil the mason jars that you plan on using. You will also need to boil the lids. The heated jars and lids will seal the jelly later.
When the juice comes to a boil add the packet of gelatin. The gelatin and sugar ratio will depend on the juice that you have acquired earlier and should be explained on the gelatin packet. When it comes to a boil again, add the sugar. When it comes to a boil once again, let to boil for one minute. After it has boiled for a minute, you begin to fill the jars and seal them. Make sure that your jars are still boiling. You will use tongs to get the jars out and use a dishcloth to hold it while filling.
After you fill the jars, you are done! Jelly is it's best after two weeks sealed. The bottom of your boiler will be jelly-like when you are finished. Taste testing is always necessary.
Blueberry Jelly
Ingredients:
Fresh or frozen blueberries
1 package of gelatin
2 cups of Sugar (depending on juice amount)
Take the blueberries and pick over them, making sure that there isn't any sticks or leaves.
Place the blueberries in a boiler on high heat with enough water so they won't stick.
Boil the blueberries till they are mushy. You may want to push them against the edge of the boiler with a spoon to "juice" them. Then, strain the the blueberries over a large bowl. Get as much "juice" as you can into the bowl. We had about 2 quarts. Then pour the juice back into the boiler. Start to bring the juice to a boil. Place a little sliver of butter into the juice. The butter helps reduce foam. Foam will lead to hard spots in the jelly later.
While you are doing this, boil the mason jars that you plan on using. You will also need to boil the lids. The heated jars and lids will seal the jelly later.
When the juice comes to a boil add the packet of gelatin. The gelatin and sugar ratio will depend on the juice that you have acquired earlier and should be explained on the gelatin packet. When it comes to a boil again, add the sugar. When it comes to a boil once again, let to boil for one minute. After it has boiled for a minute, you begin to fill the jars and seal them. Make sure that your jars are still boiling. You will use tongs to get the jars out and use a dishcloth to hold it while filling.
After you fill the jars, you are done! Jelly is it's best after two weeks sealed. The bottom of your boiler will be jelly-like when you are finished. Taste testing is always necessary.
Enjoy!
I love blueberries! :)
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