How To Make Blueberry Jelly Without Adding Water

Name: Simple Blueberry Jelly
Prep time: 5 min
Cook time: 35 min
Ingredients: 3 lb. blueberries (1,360 g.); 3 tbsp. lemon juice; 1/2 tsp. pectin; ½ lb. sugar (250 g.)

August 2, 2024 Milady

We see the purest, most incredible blueberry jelly in your future—no water required! While our jelly is not translucent, like you may expect it to be, it is never the less made from rendered pure blueberry juices. Since we use a metal mesh strainer instead of a jelly bag to make our jelly recipes, some pulp might have snuck into our this jelly too. If you are more into translucent jellies, use a jelly bag instead.

Unlike other recipes, ours doesn’t use equal amounts of sugar and berries. We use just enough sugar to keep our jelly tasty and shelf-stable.

Because these berries are naturally low in acid and pectin, we made our jelly with pectin to help it set properly.

Yield:

The specified in this jam recipe quantity of ingredients should yield enough jam to fill three 8 oz. (250 ml.) mason jars. The final yield may vary based on your preferred level of jam doneness.

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Recommended Canning Tools & Equipment for this and other recipes:

**wide heavy-bottomed pot (rondeau or braiser)**

**fine mesh colander or strainer or cheesecloth, optional**

**potholders, oven mitts, trivets for hot dishes**

Simple Blueberry Jelly

Don’tadd that water! Blueberries, lemon juice, sugar, and a dash of pectin is everything you need to make the purest, tastiest blueberry jelly! Follow this recipe and make some of that blueberry goodness now!

Prep Time 5

Cook Time 35

Resting Time 8

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Ingredients

3 lb. blueberries 1,360 g.
3 tbsp. lemon juice
1/2 tsp. pectin
½ lb. sugar 250 g.

Instructions

Preparing the blueberries:

Place blueberries into a large pot or a salad spinner.
Fill colander with water and let the berries soak in cold water for about 5 minutes. This helps loosen debris and leaves, which will float to the surface.
Rinse the blueberries thoroughly until the water runs clean.

Rendering the blueberry juices:

Place half of the blueberries into a suitably sized pot and add roughly ¼ cup of sugar.
Use a potato masher to mash the berries with the sugar.
Add the remaining blueberries and another ¼ cup of sugar.
Mash the berries and sugar until you have a homogeneous mixture.
Cover the pot and let it sit for at least 8 hours or overnight. This allows the sugar to draw out the juices from the blueberries, a key ingredient for making blueberry jelly.

Cooking the Syrup:

After the resting period, there should be plenty of blueberry juices in the pot. Bring the blueberries and their juices to a boil over medium heat, stirring often to dissolve the sugar.
Once boiling, lower the heat to medium-low and cook for 15 minutes.
Turn off the heat and use a fine mesh strainer or jelly bag to strain the blueberry juices into a separate pot. This juice will be the base of your syrup. You can discard the blueberry pulp or use it to make a delicious summer drink by mixing it with hot water.

Making the Blueberry Jelly:

Mix ¼ cup of sugar with the pectin and set aside. This will help the jelly mixture set.
Add the remaining sugar to the strained blueberry syrup and bring it to a boil.
Once boiling, reduce the heat to medium and cook for 15 more minutes.
Add the sugar-pectin mixture to the cooking blueberry jelly liquid. Mix vigorously to ensure the sugar and pectin are well incorporated into the jelly mixture.
Cook for an additional 10 minutes. Perform a chilled plate test to check the jelly consistency. Cook for 5-10 minutes more if you prefer a denser jelly.
Pour the hot blueberry jelly into clean, sterilized canning jars.
Process the jars using your preferred canning method.

Not sure how to sterilize canning jars? Find the answer about “dos and don’ts” of canning jars sterilization.

Preserve Type Jelly

Choose your preferred canning method to preserve your jam

For those processing this preserve using water bath or steam canner, the processing time guidelines at various altitudes are as follows:

0 – 1,000 ft: 5 mins

1,001 – 6,000 ft: 10 mins

Altitudes Above 6,000 ft: 15 mins

We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest and Instagram. And remember, sharing is caring!

Frequently asked questions

Why is my jelly cloudy?

If like us you used metal strainer, chances are some of the pulp got into your jelly. It does not change the quality of the blueberry jelly, just its appearance.

Will blueberries set in jelly?

Yes, blueberries can set in jelly. However, because they are naturally low in pectin and acid, you usually need to add additional pectin and some acid, such as lemon juice, to help the jelly set properly. Pectin is a natural thickening agent that helps the jelly achieve the right consistency. With the right balance of these ingredients, your blueberry jelly should set nicely.

How long will blueberry jelly keep?

Properly processed and sealed in sterilized jars, homemade blueberry jelly can be stored for up to one year in a cool, dark place. Once opened, the jelly should be refrigerated and consumed within 3-4 weeks for the best quality and taste. Always check for signs of spoilage, such as mold or an off smell, before consuming.

How to use this jelly?

Use this jelly like you would use any of your usual blueberry spreads. Some of the more creative ways of using it are these:

With Mascarpone on Toast: Mix this jelly with a bit of mascarpone. Then spread it on your favorite bagels or English muffins for the nicest breakfast bagel or muffin ever.

With Yogurt: Stir it into plain or vanilla yogurt.

With Meat: Combine this Jelly with some balsamic vinegar, grapeseed oil and freshly cracked pepper. Then use it as a glaze for salmon.

How To Make Blueberry Jelly Without Adding Water

Yield:

Recommended Canning Tools & Equipment for this and other recipes: