Lemon Blueberry Jelly – No Pectin Required!
Ok y’all… this was my VERY FIRST recipe ever posted to the Mrs! I am approaching my 3rd blog-anniversary, so I thought it would be fun to share re-post it for you… just try to look past my not so awesome photography skills. Hey, we all have to start somewhere! 😉
I STILL make this jelly to this day, and I make several batches of these once the fresh blueberries start rolling in. This is our favorite jelly by far! It’s soooo good! It’s super easy too! No pectin needed!
For this recipe, you won’t need many ingredients. Just 6 cups of fresh blueberries, 3 cups of sugar, & 2 (3oz) packets of lemon jello. (Or Wal-Mart jello if you are cheap…I mean frugal…like me!) Throw 2 cups of the blueberries into a food processor or blender, and process until smooth. Put your 2 cups of blueberry puree & remaining 4 cups of whole blueberries into a large pan or saucepan.
Stir in 3 cups of sugar & bring to a boil over medium high heat.
Remove from the heat & mix in 2 (3oz) boxes of lemon gelatin (jello).
Make sure it is combined well so that the gelatin dissolves properly. Now, transfer to clean sterile canning jars – leaving 1 inch of head space at the top, & seal in a 2 inch water bath!
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.