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Blueberry Jelly

Freshly pickled Newfoundland blueberries to make a delicious batch of blueberry jelly.

By Bonita Hussey

4.04 ratings
Prep
15 min
Cook
35 min
Makes
3 one cup bottles of jelly
Serves
Family
Jump to recipe Watch me make it
Traditional Newfoundland Blueberry Jelly

About this recipe

Traditional Newfoundland Blueberry Jelly
Freshly pickled Newfoundland blueberries to make a delicious batch of blueberry jelly.

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. 

Traditional Newfoundland Blueberry Jelly
Making sure you seal your jars proper before storing them away.

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.

Traditional Newfoundland Blueberry Jelly
First step to making your blueberry jelly is to boil the berries in water and to remove all berry juice from them.
Traditional Newfoundland Blueberry Jelly
Second stage bring the blueberries to a rapid boil to remove all juice from 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.

Traditional Newfoundland Blueberry Jelly
Delicious bottles of blueberry jelly ready to eat.

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. 🙂

Welcome to Bonita's kitchen
Thank You and Enjoy from our kitchen to yours, Bonita and RMHussey Productions 🙂
Traditional Newfoundland Blueberry Jelly
Traditional Newfoundland Blueberry Jelly made with freshly pickled blueberries and they are so tasty on homemade fresh bread.

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 Blueberry Jam
Blueberry Jam and freshly picked blueberries

Traditional Newfoundland Partridgeberry Jam

Traditional Newfoundland Partridgeberry Jam
Freshly picked Partridgeberry made into a sweet and tart Jam or jelly.

Rhubarb and Apricot Jam

Rhubarb and Apricot Jam
Delicious jars of rhubarb and apricot jam, made from freshly picked rhubarb from my moms garden and fresh seasonal apricots.

Traditional Newfoundland Bakeapple Jam

Bakeapple Jam
Homemade Bakeapple jam

Carrot Cake Jam

carrot cake jam
Carrot cake jam made with fresh pineapple, pears, carrot’s and a mixture of delicious spices, cinnamon, cloves, and nutmeg.

Traditional Newfoundland Raspberry Jam

Raspberry Jam
Traditional Newfoundland Raspberry Jam, these fresh raspberries was picked in my sisters yard.

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.

The recipeBlueberry Jelly

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Ingredients Tick them off

Method Tap a step to keep your place

  1. Wash BLUEBERRIES and remove any raw berries and leaves.

  2. 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.

  3. 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.

  4. In a large bowl with strainer pour all blueberries and juice in to strainer let drain gently pushing juice through strainer.

  1. Let blueberries drain to release all juice and pectin in bowl.

  2. 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.

  3. Bring berry juice to a boil and boil rapidly until jelly sets when tested, takes around 20 minutes.

  4. Bottle jelly, following proper sterilization processors.

Testing Juice

  1. You will need a small bowl and put in the fridge to cool, maybe 1 hour.

  2. Spoon up some blueberry juice and put the spoon in the bowl and let set.

  3. If the juice turns to a soft jelly you know the juice with set in jars.

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.

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Blueberry Jelly

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    1. Cathy

      I love jams with no pectin, too costly for me. I need simple berry picking , sugar and tender loving jam making . Thanks for all your recipes. My husband and I made up a bunch of jam with rhubarb and then partridge berries.It is spot on! All set for winter useage . Next is blueberries. Wish I could find bakeapples, guess I’ll have to go north to Labrador for them. Mom used to make so much jam when I was young. She used to love berry picking, even the little black flies didn’t bother her.

      Reply
      1. Bonita

        Hi Cathy, Thank you for stopping by and enjoying our blueberry jelly recipe. We have so many jelly and jams recipe here and on our youtube channel. I can share a few links here for you to check out!!
        Bakeapples are very hard to come by only available here in a few place and so hard to get too. This is a bakeapple pickling video and jamhttps://www.bonitaskitchen.com/recipe/bakeapple-picking-preserving-traditional-newfoundland/ andhttps://www.bonitaskitchen.com/recipe/traditional-newfoundland-bakeapple-jam/ also raspberry jam,https://youtu.be/HuAoAY4Tadc?si=hwtPbag9VMMPdYJP rhubarb jam https://youtu.be/jl0MxEAtM5I?si=-vdbtNhPWdGtrSFe i hope you enjoyed them. Bonita

        Reply
    2. Marion Stuckless

      Do you put liquid pectin in your jelly, there was no mention of it.

      Reply
      1. Bonita

        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

        Reply
    3. Carol

      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!

      Reply
      1. Bonita

        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

        Reply
    4. Elaine Duguay

      Love your videos but i am puzzled you didnt use Certo in your jelly……..just curious

      Reply
      1. Bonita

        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

        Reply
    5. Laurie

      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 ?

      Reply

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