- Yield: 3 one cup bottles of jelly
- Prep Time: 15 minutes
- Cook Time: 35 - 40 minutes
- Serving: Family
Blueberry Jelly - Traditional Newfoundland
Hi and Welcome to our website!
Check out our recipe for homemade blueberry jelly, if you haven't made any jams or jellies before you are in the right place.
I have a full video tutorial and recipe for you to follow and if thats not enough just send me a message and I would love to help you make your homemade blueberry jelly. I have many recipe available here and on my youtube channel for jams, jelly, pickles and relishes.
Freshly picked blueberries from Newfoundland berry grounds, we have so many different berries to pick and this berry by far is one of my favourites.
Have you ever picked blueberries before and find yourself eating more then you picked, well thats my husband Raymond. 🙂 He is so funny in picking blueberries, look at those lovely berries.
Making any jellies you got to have lots of time a patience and babysit the liquid so it don't boil over, so check out our video and recipe to have more info to make our blueberry jelly.
Please continue on to our recipe and video and enjoy it, thank you for stopping by and please leave us a message we would love to hear from you. 🙂
Ingredients
- Blueberries - 4 cups fresh or frozen
- Water - To cover top of blueberries
- Granulated sugar - 1 cup to every 1 cup of juice
Instructions
-Wash BLUEBERRIES and remove any raw berries and leaves.
-You will need a large boiler, pour blueberries in and top with water level with berries or one cute water to every two cups berries, mash berries first or after the berries start to boil.
-Let boil on medium to high heat until blueberries are stewed and pulpy, then mash berries until they release all juice, turn heat to low and simmer for 10 to 15 minutes.
-In a large bowl with strainer pour all blueberries and juice in to strainer let drain gently pushing juice through strainer.
-Let blueberries drain to release all juice and pectin in bowl.
-You will need a large saucepan, measure juice and add to pot, to every one cup of juice you will add one cup of granulated sugar.
-Bring berry juice to a boil and boil rapidly until jelly sets when tested, takes around 20 minutes.
-Bottle jelly, following proper sterilization processors.
Testing Juice:
-You will need a small bowl and put in the fridge to cool, maybe 1 hour.
-Spoon up some blueberry juice and put the spoon in the bowl and let set.
-If the juice turns to a soft jelly you know the juice with set in jars.
Sterilizing and Canning Procedures
Method:
Sterilization:
1. Start by getting a large boiler and filling in about quarter full of water.
2. Then starting the water to a boil and placing your Mason jars inside then cover.
3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth.
Canning Procedures:
1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars.
2. Continue doing this until all bottles are complete and leaving 1/2 inch on top.
3. Clean around the top of your bottles removing any food of rims.
4. Then place caps and lids on your jars and tighten.
5. Then place your jars back in hot water bath and start the boil for another 5 minutes with the cover on boiler.
We have many jam and jelly recipes here on our website I will share the links with you, please take the time to check them out and leave us a message.
Traditional Newfoundland Blueberry Jam
Traditional Newfoundland Partridgeberry Jam
Traditional Newfoundland Bakeapple Jam
Traditional Newfoundland Raspberry Jam
These are a few and I hope you enjoy them, I can’t get enough jams and jellies they are good for everything. Thank you once again for stopping by and taking the time to read our blog and for leaving us a message. This is our pleasure to give you free recipes to enjoy with your family and to also give you a little taste of homemade goodness. If you had the pleasure to visit Newfoundland and Labrador you will see everyone loves to share their love for cooking and baking and our beautiful culture with you and your family. These jams and jellies are made with love and the berries were picked on the berry grounds here in our great Province of Newfoundland and Labrador. SO FAR OUR KITCHEN TO YOURS THANK YOU ONCE AGAIN FOR STOPPING BY AND YOU HAVE A WONDERFUL DAY. 🙂 BONITA and RMHussey Productions.
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I’ve been following you for a year now Bonita!! Your recipes, methods & and tips are so authentic … A crossover with Cape Breton recipes as well – I might add. My grandmother baked daily, and there was always a pot of something delicious on the stove. Preserves, breads, scones, biscuits, fish, stews, etc. etc. Made for a wonderful childhood. Thanks for doing what you do … And keeping tradition alive. Your videos are great!!
Smiles from Cape Breton ?
Love your videos but i am puzzled you didnt use Certo in your jelly……..just curious
Hi Elaine: Thank you for your message and for stopping by, certo is a matter of preference. You don’t need it to jell the jelly jus follow my steps and your blueberry jelly will be lovely. But if you don’t have time to fuss with it you can use certo or pectin I hope this helps and enjoy. 🙂 Bonita
Hello Bonita — I just found your website — thank you for sharing! My Dad was from Heart’s Delight and so, your accent brings me fond memories :)! I was making Blueberry syrup a couple of days ago from the Ball Book of Canning and Preserves and it never thickened. Now I basically have the juice. Can I make that into Jelly? It’s a total of 4 cups of juice combined with water and sugar, 2 tbsps of lemon juice and a tbsp of lemon zest. The ratio of water to sugar was 6 cups of water to 3 cups of sugar in the recipe. I guess I didn’t boil it down enough. I hate to waste all of the ingredients (and also the canning lids) so wondered if I can make it into something else. Thanks so much!
Hi Carol: Thank you for your message and i’m sorry to hear your recipe from the Ball Book of Canning didn’t go well. Making jellies is a little bit of work but its so good. I hope you got a chance to look at our video, and have the understanding of the method. What you will need to do is have a rolling boil on the juice and even though the instructions may say boil for this long, you have already followed the other method with Ball Book of Canning. So do a taste of the juice when you see the juice condensing, taking any foam of the top with a scoop. After have a cold plate to do a test, if it don’t run after you put a scoop full on it your jelly will be ready to bottle.
Carol I’m not totally sure it will work but it a waste to have all the blueberry juice go to waste. Just a question did you message the book owner to see why the method didn’t work, so again, watch my video and follow the boiling method.
All the best
Bonita
Do you put liquid pectin in your jelly, there was no mention of it.
Hi Marion, Thank you for your message and for stopping by, NO I didn’t put any pectin in this jelly. Did you watch our short video tutorial with a step by step message on how to make our blueberry jelly recipe. The recipe is also posted in this link and on youtube under the video. Enjoy to the fullest and thank you for your question. Bonita