The Blueberries with Clear jel was thicker and flowed better on the spoon and after processing in the jar.
- 5 cups fresh or thawed blueberries
- 1 cup sugar
- 2 t. bottled lemon juice
- 2 1/2 T. Clear Jel
- 1/3 cup water
In a large pot add blueberries and 1/2 cup of water so that the blueberries will not scorch the bottom of the pan.
Boil them for 10 minutes and reduce the heat and simmer for 20 minutes more till the blueberries start to break down and the juice starts to fill the pot.
Lightly stir the blueberries so you can extract as much juice from them as possible. Remove from heat.
Either using a fine mesh strainer or using a dampened jelly bag set over a deep bowl let the berries drip, undisturbed, for a least an hour.
In a clean large pot, measure out 2 cups of blueberry juice and add sugar and lemon juice.
In a separate small bowl combine the water with the Clear Jel and stir until its smooth.
Bring blueberry mixture to a boil, stirring to dissolve sugar.
Once at a boil, add the Clear Jel and stir it in.
Continue stirring for one minute and remove from heat.
The consistency should look like this:
Ladle into hot jars and leave a ¼-inch headspace. Remove air bubbles and adjust headspace. Wipe rim with wet paper towel and add hot lids and rings. Tighten the rings finger-tight. Place jars in water bath and process for 15 minutes.
Clear Jel recipes from adapted UC Extension blueberry sauce
Yield: two 8-ounce jars