Lemon-Blueberry Jelly

Lemon-Blueberry Jelly is one of my favorite things in the world but making it can be such a chore. But have I got a genius hack for you – you won’t believe how easy it is to make the most delicious Blueberry Jelly with a hint of lemon!

I’m fortunate enough to be close to a great farmers’ market, and I go several times a week. When the local blueberries are in season, I come home with way more than I usually need. One of my favorite things to make with fresh blueberries is Lemon-Blueberry Jelly.

Y’all, if you’ve never had crispy golden-brown buttered toast with Lemon-Blueberry Jelly on it, well, then you need to fix that! It is so gosh darn good, and to make sure I have enough jelly for the whole year, I will make a few batches and can it.

Don’t be intimidated! Canning isn’t hard! And, with my easy peasy hack for making the tastiest and easiest Lemon-Blueberry Jelly, you’ll have a batch made and put up in the pantry in no time!


You don’t need much to make this easy Blueberry Jelly recipe, but you will need the best-tasting and freshest blueberries you can get your hands on. Oh, and my secret ingredient – lemon Jell-O. That’s right, Jell-O. This adds a touch of lemony flavor to the jelly and helps it set up to the perfect jelly consistency. Grab 2 boxes of lemon Jell-O; any brand will do!

  • Fresh blueberries – Pick through them and remove any super squishy berries or bits of stem.
  • Lemon Jell-O – 2 boxes.
  • Sugar – White granulated sugar.

You’ll also need:

  • Canning jars & lids 
  • Large pot – A large pot to sterilize the lids and seal the jars.
  • A rack or towel – That’ll fit into the bottom of the pot (more on that below).
  • Tongs – The sealed jars will be hot and heavy. Good tongs are essential.

How To Make The Best Lemon Blueberry Jelly

Ever wonder how to make jelly? I’m going to show you, and you won’t believe how easy it is!

  1. Rinse the blueberries and pick out any bits of stem or super-squishy berries. 
  2. Puree 2 cups of the blueberries in a food processor until they are smooth. 
  3. Add the pureed blueberries, the whole berries, and the sugar to a large saucepan and bring it to a boil. 
  4. Turn the heat off and mix in the 2 boxes of lemon Jell-O (gelatin). 
  5. Mix well to dissolve the gelatin, then transfer the jelly to sterile canning jars, leaving 1-inch of space at the top of the jar.
  6. Add the lids and lid rings, then seal the jars. See below for my tips on how to seal jars.


  • Fresh blueberries really do make the best jelly. If you use frozen berries in this recipe, your jelly could be too watery and not set properly.
  • Reduce the sugar if your berries are super-sweet. Start with 2 cups and adjust as needed.
  • Make sure the sugar is fully dissolved before adding the Jell-O, and like the sugar, mix it in until it is fully dissolved.

How To Seal Jelly Jars

  1. Bring about 2-inches of water to a boil inside a large pot. 
  2. Add a towel or rack to the bottom of the pot (you don’t want your jars to sit on the bottom of the pot). 
  3. Set the closed jars into the water and pop the lid on the pot.
  4. Simmer the jars for 15-20 minutes, then let them cool.


If properly sealed and stored in a cool, dark place (like your pantry), jelly jars will keep for up to a year or more. Once opened, keep the unused jelly in the closed jar in the fridge, and it’ll be fine there for about 2-3 weeks.

How To Use Blueberry Jelly

This Lemon Blueberry Jelly is just about the best thing ever on buttery toast, but I also love it scooped on top of ice cream, spread onto a muffin, added to my cottage cheese, or served as a part of a cheese board. Though if it’s as popular in your house as it is in mine, you’d better make extra to try it all sorts of different ways!

Lemon-Blueberry Jelly


  • 6 cups fresh blueberries 4 cups left whole & 2 cups pureed
  • 3 cups white sugar
  • 2 3oz packages of lemon gelatin


  • Combine the whole blueberries, pureed blueberries, & sugar in a large saucepan & bring to a boil over medium high heat.  Remove from heat & mix in the lemon gelatin.  Transfer to clean sterile jars, leaving 1 inch of headspace at the top.  Seal in a water bath, and store in a cool place.  

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