Homemade Blueberry Jelly Recipe (Quick & Easy!)

Blueberry jelly is quick and easy to make, and this recipe is so delicious. So you can whip up a batch whenever you have a craving.

If you have always wanted to make your own blueberry jelly, but felt uncertain where to start, this recipe is for you.

It’s perfect for slathering on your toast, muffin, or biscuit for breakfast, snacks for the family, dolloping on your favorite dessert, and more!

In this post I’ll show you exactly how to make your own homemade blueberry jelly, step by step.

Best Types Of Blueberries For Homemade Jelly

All types of blueberries are good for making homemade jelly, no matter what variety you have.

What is important is that you pick the most plump and ripe ones to ensure the best flavor for your end product. 

Avoid using blueberries that are hard, green, and unripe, as they are not sweet or juicy enough.

Blueberry Jelly Vs. Blueberry Jam

The main difference between blueberry jelly and blueberry jam is that jelly is made with strained juice, thus there are no fruit pieces.

Jam is made with mashed fruit and has a thicker, chunkier texture. Both are delicious, but their texture is different. You can find my recipe for making blueberry jam here.

How To Make Blueberry Jelly

This blueberry jelly recipe is requires only 3 simple ingredients, blueberries, sugar, and pectin. All of which are very easy to find.

Blueberry Jelly Recipe Ingredients

Below I’ll give you the details of exactly what you need to make this recipe. Once you have the items on hand, you can make it anytime you want.

• Blueberries – This is the main ingredient of our recipe. It’s very important to use whole, plump, and ripe fruits for the best results. If you don’t have fresh, you could use frozen instead.

• Sugar – This adds extra sweetness and enhances the natural flavors of the blueberries. It also interacts and gels with the pectin, which enhances the strength and consistency of your jelly.

Tools & Equipment Needed

Below are the tools and equipment you’ll need to make this blueberry jelly recipe. Gather everything ahead of time to speed up the process.

Tips For Making Blueberry Jelly

Though this recipe is very easy to make, below are a few tips to help you be successful making your own blueberry jelly.

• Be sure to test the thickness of your jelly by using a cold metal spoon. You’ll know it’s thick enough when it falls slowly from the spoon. If it’s not thick enough, keep simmering it until it is.

Related Post: How To Grow Blueberries At Home

Preparing Blueberries For Making Jelly

To prepare your blueberries for making jelly, first simply rinse them under water and remove any stems.

Then you’ll need to cook them and mash them up to release the juices. After the cooking time is done, you’ll strain out the skins and fruit pieces so all that’s left is the juice.

Can You Make Blueberry Jelly Without Added Pectin?

No, you can’t make blueberry jelly without added pectin. Blueberries are naturally low in pectin. For the juices to gel and thicken into jelly, you’ll need to add pectin.

Can You Make Low Sugar Blueberry Jelly?

You can make low sugar blueberry jelly by modifying my recipe if you want to. But some sugar is needed to offset the bitter flavor of the pectin, and also gel with it to thicken the jelly.

But you can try replacing the sugar with the same amount of stevia, or a ½ cup less if it’s too sweet, and then use only 3 tablespoons of low sugar pectin rather than the regular kind.

You can also try reducing the amount of sugar to 3 cups and adding 1 cup of honey. 

Can You Can Blueberry Jelly?

You could can this blueberry jelly recipe if you’d like to. Since blueberries are naturally acidic, it’s safe to use the water bath method.

If you want to canning this, simply clean and prepare your jars. Then, fill your water bath canner and bring it to a boil.

Fill the hot jars with hot blueberry jelly, leaving ¼” of headspace. Fasten the lids and bands on top then process the jars for 10 minutes in the boiling water bath, adjusting the time for altitude if necessary.

Related Post: How To Can Blueberries

How To Store Blueberry Jelly

You can eat your blueberry jelly right away while it’s still warm, or store it for later.

If you canned it, once it’s cooled remove the bands and store the jars in a dark cabinet or pantry. Otherwise, keep it in your refrigerator or freeze it.

How Long Does Blueberry Jelly Last?

When stored properly your blueberry jelly will last for 3 weeks in the refrigerator, or up to 6 months in the freezer.

If you chose to can it, the jars will stay good for 12 months. Be sure to always check that the lid is still sealed tightly before eating it.

FAQs

Here I’ve answered some of the most commonly asked questions about making blueberry jelly.

Why isn’t my blueberry jelly setting?

There are two common issues that can keep blueberry jelly from setting: cooking it at too high of heat, and recipe measurement errors. It’s important to always follow the exact measurements for all of the ingredients in the recipe, and take care to cook your jelly at the proper temperature, as too high of heat damages the pectin’s ability to gel.

Why is my blueberry jelly more like jello?

Blueberry jelly can become more like jello if you use too much pectin or when you overcook it. If it becomes too thick like this, you can thin it out by slowly mixing in water, 2 tablespoons at a time, until it reaches the consistency you desire.

Can you use frozen blueberries for jelly?

Yes, you can use frozen blueberries to make your jelly. Just be sure to defrost them under water first before following the recipe.

How can you thicken blueberry jelly?

You can thicken blueberry jelly by adding more pectin, I recommend using the no-sugar variety to avoid adding more sugar. Start by whisking in one tablespoon then test for thickness. If it’s still too thin, add 1 more tablespoon. Generally you should only need to do this once or twice to achieve the perfect thickness.

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More Food Canning Posts

Share your tips for making blueberry jelly or your favorite recipe in the comments section below.

Recipe & Instructions

Yield: 4 half pints

How To Make Blueberry Jelly

This blueberry jelly recipe is easy to make, tastes great, and is perfectly smooth and sweet. It is delicious on your breakfast toast, yogurt, or favorite desserts.

Prep Time
30 minutes

Cook Time
10 minutes

Additional Time
2 hours

Total Time
2 hours 40 minutes

Instructions

1. Wash the blueberries – Rinse the blueberries and remove the stems. Discard any that are green or unripe. Place a metal spoon into the freezer, you’ll need this later.
2. Cook them – Pour the blueberries into a large stockpot and add 4 cups of water. Then, bring it to a boil over medium-high heat, stirring frequently and using your potato masher to break up the fruits as they cook. Once it’s boiling, reduce the heat and simmer for about 10 minutes.
3. Strain the fruit – Use either a jelly strainer or a fine colander lined with a double-thick layer of cheesecloth to strain the juice. Allow the liquid to drain completely from the fruit, which takes about 2 hours. You can squeeze gently if needed to assist the process.
4. Make the jelly – Place the juice into a pot and bring it to a boil. Add the powdered pectin and use your whisk to mix it until the pectin is fully dissolved.
5. Thicken the jelly – Boil the mixture for 1 minute, then add the sugar. Stir continuously until the sugar has dissolved, then boil it for 1-2 more minutes.
6. Test the thickness – Use your frozen spoon to scoop out a small amount of the jelly. If it slips off the spoon slowly as it warms, then it’s thick enough. If it’s not thick enough, simmer it for another minute and check again.
7. Enjoy or store for later – You can either eat your blueberry jelly right away while it’s still warm, or fill the jars to store it for later. Allow it to cool on the counter completely before storing in the fridge or freezer.

Notes

• No-sugar pectin, honey, or stevia are all low-sugar options that you can experiment with to see which flavor you prefer.
• If your jelly gets too stiff you can thin it by gradually mixing in 100% pure blueberry juice or water. Add 2 tablespoons at a time, mixing well in between, until it reaches the desired consistency.
• If your jelly is too thin, whisk in 1 tablespoon of no-sugar pectin at a time until it thickens.

Nutrition Information:

Yield:

32

Serving Size:

2 tablespoons

Amount Per Serving:

Calories: 155Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 23mgCarbohydrates: 40gFiber: 2gSugar: 35gProtein: 1g