Blueberry Cherry Jelly Recipes

EASY SMALL-BATCH CHERRY BERRY JAM

Steps:

• Slice clean cherries into 4 pieces, discarding the stems and pits.
• Place the cherries and blueberries in a medium saucepan with lemon juice (or any juice: 2 tbsp - 4 tbsp), and maple syrup over medium-high heat.
• Bring up to a boil, then reduce heat to medium and simmer (slow boil) for 15 - 30 minutes gently pressing the fruit with a masher or the back of a large slotted spoon. Stir frequently.
• The fruit will continue to breakdown and reduce on the stove (it thickens more as it cools). Leave on the heat until close to desired thickness is achieved. This could take more or less time depending on the choice of fruit.
• The jam will look thicker/heavier, the liquid will not be watery/loose anymore.
• Place a small amount of jam on a plate in the freezer for a few minutes, if it starts to gel, it is ready. If not, continue to cook for a few more minutes.
• Some fruit takes 30 minutes or more to reduce - it depends on the size and type of fruit, how juicy it is, and how hot your stove is.
• Pro Tip: After you've made this jam a few times, you will instinctively know when it's ready!
• Taste and adjust sweetness and tartness levels as desired for personal preference.
• If using the chia seed thickening method, stir them in (~2 tbsp) once the fruit is broken down.
• Remove from heat and let cool completely.
• Transfer cooled jam to a glass jar with a lid and store in the fridge or a freezer-friendly container and store in the freezer.

MAKE YOUR OWN JELL-O JAM

Steps:

• 1. Cook sugar,water and fruit in a heavy saucepan for 15 minutes, until sugar dissolves. Remove from heat and add dry jello. Stir until dissolved. Pour into containers, filling 1/2 to 1-inch down from top.Makes about 5 pints. This can be frozen-if in freezer containers. After opening store in refrigerator.
• 2. Flavor Ideas: grapes grape jello peach peach jello strawberry strawberry jello raspberry raspberry jello orange orange jello rhubarb strawberry jello blueberry blueberry or lemon jello cranberries or cranberry relish cranberry or orange jello

GINGER BLUEBERRY JAM

Steps:

• In a Dutch oven, mash the blueberries. Stir in sugar, pomegranate juice and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil. Boil and stir for 1 full minute. , Remove from the heat; skim off foam. Stir in crystallized and ground ginger. Ladle hot mixture into 4 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Process for 10 minutes in a boiling-water canner.

EASY SMALL-BATCH BLUEBERRY JAM

Steps:

• Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

BLUEBERRY JELLY

Steps:

• 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., Pour juice back into Dutch oven; gradually stir in sugar until it dissolves. Bring to a boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly., Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

BLUEBERRY-CHERRY JELLY

Steps:

• Crush blueberries in bottom of large saucepan.
• Pit cherries, mash, and add to blueberries.
• Add water and bring to a boil.
• Allow to simmer for 10 minutes keeping pan covered.
• Remove from heat and place in jelly bag and allow juices to drip.
• Combine recovered juices with sugar in a deep saucepan and mix well till sugar is dissolved.
• Bring to a boil and add pectin.
• Hold at the boil for 1 full minute while stirring constantly.
• Skim off foam and pour into hot, sterile jelly jars and seal.
• Process in water bath 5 minutes.

BLUEBERRY-CHERRY JAM

Steps:

• Measure berries, then crush.
• Pit and finely chop cherries then measure.
• Mix fruit into 8 qt pot.
• Add pectin to fruit in pot.
• Bring to a full boil over high heat.
• Add sugar and stir.
• Return to a boil and boil hard for 1 minute, stirring constantly.
• Remove from heat, skim off any foam and ladle into hot jars.
• Wipe jar rims and threads, top with two piece lids, tighten lids.
• Process for 10 minutes in hot water bath.

CERTO BLUEBERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush blueberries, one layer at a time. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.
• Stir pectin into prepared juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

CHERRY-BERRY JAM

Steps:

• Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Prepare fruit and measure. Remove pits from cherries and measure 3 cups of pitted sour cherries. Crush raspberries and measure 1 cup crushed raspberries. Mash blueberries and measure 1 cup mashed blueberries.
• Combine cherries, raspberries, and blueberries in a large pot. Stir in pectin. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Stir in sugar sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Ladle cherry berry jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

CHERRY JELLY

Steps:

• TO MAKE JUICE:
• Select fully ripe cherries.
• Softly wash. Remove stems. Do not pit!
• In large pot, crush cherries (I use a potato masher.).
• Add 1 cup water to crushed cherries.
• Bring to a boil over high heat.
• Reduce heat and simmer for 10 minutes.
• Strain juice through a jelly bag or cheesecloth. (I use a fine mesh "sifter" lined with a coffee filter.).
• Toss pits, pulp, and peels.
• TO MAKE JELLY:
• Measure 3 1/2 cups juice into large pot.
• Add pectin and stir.
• Place on high heat and stir constantly.
• Bring to a full rolling boil (that can't be stirred down).
• Add sugar, continue stirring and bring to a full rolling boil once more.
• Boil hard for 1 minute.
• Remove from heat.
• Skim off foam.
• Ladle into hot jelly jars leaving 1/4 inch headspace. Apply lids and rings.
• Process in hot water bath for 5 minutes.
• Note: I used 1 gallon of cherries and had a little more than 3 1/2 cups juice. Of course, it also depends on the quality of the fruit.

BLUEBERRY/CHERRY JAM

Steps:

• Measure fruit whole, I used my processor and pulsed until finely chopped, measure 4 cups of finely chopped fruit.
• In large saucepan stir together prepared fruit, lemon juice and Certo Pectin Crystals.
• Bring to a boil over high heat.
• Add all sugar.
• Return to a hard boil for 1 minute.
• Remove from heat. Stir and skim for 5 minutes, to prevent floating fruit. Pout into hot sterilized jars to 1/4 inch from rim, Cover with lids and screw rings on tightly.
• Process in a boiling water bath for 10 minutes (adjust processing time for about sea level).
• Note: I ended up with about 6 3/4 half pint jars of jam. I always so up an extra jar and a couple extra lids when preparing them.
• Cooked jams may be stored on shelf unopened for up to 1 year.
• It's important to use sterilized jars, lids and utensils when preparing cooked jams.
• Jars can be sterilized in the oven at 225F for 10 minutes and should be kept warm until filling time.
• Lids should be placed in boiled water and kept warm until ready to use.