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Make the jelly - Place the juice into a pot and bring it to a boil. Add the powdered pectin and use your whisk to mix it until the pectin is fully dissolved. Thicken the jelly - Boil the mixture for 1 minute, then add the sugar. Stir continuously until the sugar has dissolved, then boil it for 1-2 more minutes.
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Puree the fruit and pour through a sieve into a large bowl, pressing on the solids to remove all the liquids. Place 4 cups of the blueberry liquid in a large stock pot, sprinkle the pectin over the top and whisk it in; bring to a boil. Stir in the sugar and cook exactly 1 minute; remove from heat and skim off any foam.
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1. Wash the blueberries, place them in a pan with water and crush them a little. 2. Bring the mixture to a boil and cook for around 10 minutes, until the berries have broken down and released their juice. 3. Put the berries through a strainer in order to collect the juice. You can either use a proper jelly strainer, or line a colander with a.
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Remove from the heat. Carefully ladle the hot blueberries into the jelly straining bag set over a bowl. If you don't have a straining bag use a cheesecloth set over a colander. Allow the juice to run into the bowl without pressing or squeezing at all. Leave to strain for at least 4 hours but up to 8 hours is fine.
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Place blueberries in a Dutch oven and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place berry mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 6 cups.
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How to Make Blueberry Jelly. For a single batch of blueberry jelly, start with 4 quarts of fresh blueberries. (As an alternate measure, a single quart mashed yields 2 1/2 cups, so 10 cups mashed blueberries will also work). Place the blueberries in a saucepan with 4 cups water (one cup for each quart, if you're reducing the recipe).
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It's important that the blueberries are crushed to release their juices. After crushing the blueberries, prepare your canner and jars. Fill your water bath canner halfway with water and put it on high heat. In a separate bowl, mix one packet of Sure Jel fruit pectin with 1/2 cup of sugar until well combined.
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Instructions. Here's how to make blueberry jelly with Sure Jel: Step 1: Wash Your Blueberries. Before anything else, wash your berries thoroughly under running water then pat them dry using paper towels or a clean cloth towel. Step 2: Crush Your Berries. Using either a potato masher or fork (or any other tool), crush all four cups' worth of.
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Blueberry Gel. Combine the two ingredients in a saucepan with a whisk. Bring the ingredients to a boil and transfer to a shallow container. Refrigerate for 30 minutes until very firm and completely chilled. Blend the block of blueberry juice in a high-speed blender scraping the sides regularly until completely smooth and almost pudding in texture.
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Let stand in hot water until ready to use. Drain well before filling. Step 2. Crush blueberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
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Wash and clean blueberries. Crush with a masher. Place in a deep saucepan and gently cook for 10 minutes or till the juice flows. Strain through a jelly bag to capture the juice. Add the sugar and bring to a full boil for 1 minute, stirring constantly so it does not burn at the bottom. Add the pectin and hold at a boil for 1 full minute while.
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In a measuring cup, place about 1/4 cup of the blueberry juice and sprinkle with the tablespoon of powdered gelatin. Mix well and allow to sit until the gelatin swells in the liquid for a few minutes. Place the remaining 1 3/4 cups in a medium saucepan over medium heat. Bring to a boil and remove from the heat right away.
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Simply turn off the burner and stir in the pectin for 1-2 minutes, or until the jam thickens. Fill the jars - Pour the jam into the hot jars using a canning funnel, leaving ¼ inch of headspace. Then wipe the rim before placing a new lid and a ring on top, and securing the bands so they are fingertip tight.
