Blueberry Cinnamon Jelly

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If you've grown a decent crop of blueberries, or even if you came across them via foraging be it in the forest or on supermarket shelves you surely want to preserve some. Blueberry Jellies and Jam are a great treat all year long, this particular recipe is one of my favorites and is fairly simple melding of the flavor of blueberry with cinnamon.


4 cups fresh blueberries

2 tbsp lemon juice

2 tsp cinnamon

5 cups sugar

1 package Fruit Jell Pectin Pectin for Jelly Making

Wash and crush fresh blueberries.

Add enough water to cover 4 cups of prepared blueberries.

Add lemon juice and cinnamon.

Add Fruit Jell Pectin and Stir until dissolved in a large sauce pan.

Bring to full rolling boil. Stir in sugar, continue to stir and boil hard for 1 minute, stirring constantly.

Remove from heat, stir and skim for 5 minutes.

Pour into warm, sterilized jars, Cover quickly with lids, apply screw bands. After jars are cool, test for seal.

Boil until a good jelly test / * setting point is obtained.

Pour into hot, sterilized half-pint jars, leave 1/4 inch head-space, and seal.

Recommended - Process for 5 minutes in a boiling-water bath

* Setting Point is reached when the boiling liquid begins to clot. There are various ways to check for setting.

1.} Dip a long wooden spoon into the pan and hold it up so you can see the liquid run off. If it starts to form flakes as it drops, setting point has been reached.

2.} Pour a spoonful of the hot mass on to a plate and refrigerate for 10-15 minutes. Push the edges of the jam with your index finger, it is set when it all wrinkly and crinkly. Always test for setting point at the time the recipe suggests, if not set continue to cook checking every 5 minutes. Don't overcook.


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