We try our best to use what fruits and veggies we have here on the farm before purchasing others, so when we bought the farm and had some producing blueberry bushes, it seemed natural to make blueberry jelly my main jelly to make and stock. With three kids, we go through a LOT of PB&J...honestly Carson could almost go through a jar every week of some kind. With some local folks like Turntime selling it too, I ramped up my production last year, and this year put up nearly 200 jars of blueberry jelly! I juice everything, then take a day, maybe two, and put up every bit of jelly...it's a long day, but it's worth it! Recipe and links below!

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Recipe for Blueberry Jelly:

Juicing:

2 quarts washed blueberries, crushed
1 quart water

Put all into a stock pot or Dutch oven, turn to high and bring to a boil, then turn down and simmer for about 10 minutes. Strain through cheese cloth and juicing sieve, carefully extracting all the juice you can. Set aside.

Jelly:

4 cups prepared juice
2 pouches CERTO fruit pectin
1/2 tsp butter
7 1/2 cups of sugar, measured into separate bowl

1) As you get started, bring a water canner, half full of water, to simmer. Wash jars and screw bands in hot, soapy water, or sanitize them in the dishwasher. Bring lids to a boil and simmer in small saucepot let stand in hot water until ready to use.

2) Stir pectin into prepared juice in tall stock pot. Add butter to reduce foaming. Bring mixture to a full, rolling boil on high heat, stirring constantly. Stir in sugar, then return to boil as before and boil exactly one minute. Stir constantly. Remove from heat. Skim off any foam with metal spoon.

3) Ladle into hot jars, leaning 1/4 to 1/2 inch of headspace. Wipe clean jar rims and threads. Cover with two piece lids/bands. Tighten til snug. Place jars on rack in canner lower carefully into water. Be sure water covers jar lids. Bring back to a gentle boil and process for five minutes. Remove jars carefully, and then place upright on towel to cool completely. You should start hearing jars "pop" and seal within minutes, up to an hour or so. If by morning, jars are not sealed, place in refrigerator and use first.

I combine two recipes for my own version, but here are the ones I combined, if you'd rather use another method.

Taste of Home's Recipe: https://www.tasteofhome.com/recipes/b...

Kraft recipe: https://www.myfoodandfamily.com/recip...

Pot clip: https://www.crateandbarrel.com/trudea...

Hot water bath canner: https://amzn.to/3eGy5zl

Funnel: https://amzn.to/2WAczGe

Jar accessories: https://amzn.to/3eLljQh

Cheesecloth: https://amzn.to/2Bi0e2i

Follow along on our crazy busy life full of family and a farm that was started on faith alone. We are so blessed to be able to piddle about on the farm, loving on baby cows, horses, goats, chickens, pigs and even a donkey or two! My name is Julie and my husband is Matt. We have been married for 15 years. Our family of five is complete with three kids...two boys, Carson (14), Cullen (10), and a girl, Effie (12) sandwiched in the middle. We want to invite you to tag along on some of our adventures from farm outings to everyday life stuff that is the core of families from all over. We built this life on faith, family and a farm...and we are more blessed than we deserve! If you think you would enjoy this, please subscribe to our channel and send us a comment! We love interacting with our subscribers!