Ingredients with Measurements:
- 4 cups fresh blueberries
- 2 cups water
- 1/4 cup lemon juice
- 1 package powdered pectin
- 4 cups granulated sugar
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Ladle
- Jar lifter
- Magnetic lid lifter
- Bubble remover tool
- Water bath canner
Step-by-step instructions:
1. Rinse the blueberries and remove any stems or leaves. Place them in a large pot with the water and lemon juice. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce the heat to low and simmer for 10 minutes, or until the blueberries have burst and released their juices.
3. Strain the blueberry mixture through a fine-mesh sieve or cheesecloth into a clean pot. Discard the solids.
4. Add the powdered pectin to the blueberry juice and stir well to combine. Bring to a boil over high heat, stirring constantly.
5. Add the sugar to the pot and stir until dissolved. Return to a boil and cook for 1 minute, stirring constantly.
6. Remove the pot from the heat and skim off any foam that has formed on the surface of the jelly.
7. Ladle the hot jelly into hot, sterilized canning jars, leaving 1/4 inch of headspace. Use a bubble remover tool to remove any air bubbles.
8. Wipe the rims of the jars with a clean, damp cloth. Place the lids and bands on the jars, tightening the bands just until they are snug.
9. Process the jars in a boiling water bath canner for 10 minutes (adjusting for altitude if necessary).
10. Remove the jars from the canner and let them cool on a clean towel for 24 hours. Check the seals and store the jars in a cool, dark place for up to 1 year.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Boiling water bath canner: 212°F (100°C)
Serving size:
This recipe makes approximately 6 half-pint jars of jelly.
Nutritional information:
Serving size: 1 tablespoon
Calories: 50
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Total carbohydrates: 13g
Dietary fiber: 0g
Sugars: 13g
Protein: 0g
Substitutions for ingredients:
- Fresh blueberries can be substituted with frozen blueberries.
- Lemon juice can be substituted with lime juice or apple cider vinegar.
- Powdered pectin can be substituted with liquid pectin, but the cooking time may need to be adjusted.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
- Use half blueberries and half raspberries for a mixed berry jelly.
- Add a splash of vanilla extract for a sweet, creamy flavor.
Tips and tricks:
- Use a canning funnel to make filling the jars easier and less messy.
- Sterilize the jars and lids by boiling them in a large pot of water for 10 minutes before using.
- To test if the jelly has set, place a small amount on a plate and let it cool for a few minutes. If it wrinkles when pushed with a finger, it is set.
- If the jelly doesn't set properly, it can be re-cooked with additional pectin or used as a syrup.
Storage instructions:
Store the jars in a cool, dark place for up to 1 year. Once opened, store the jelly in the refrigerator for up to 1 month.
Reheating instructions:
To reheat the jelly, place the desired amount in a microwave-safe bowl and heat on high for 10-15 seconds, or until warm.
Presentation ideas:
Serve the jelly in a small dish with a spoon for spreading on toast or biscuits.
Garnishes:
Garnish with a fresh blueberry or a sprig of mint.
Pairings:
Blueberry Bar-le-duc Jelly pairs well with toast, biscuits, scones, or as a glaze for roasted meats.
Suggested side dishes:
Serve with a side of fresh fruit or a cup of tea.
Troubleshooting advice:
- If the jelly doesn't set properly, it may be due to not enough pectin or sugar. Follow the recipe carefully and measure ingredients accurately.
- If the jelly is too thick, it may be due to overcooking. Cook for the recommended time and test for set before removing from heat.
Food safety advice:
Follow proper canning procedures to ensure the safety of the jelly. Use clean, sterilized jars and process in a boiling water bath canner for the recommended time.
Food history:
Bar-le-duc jelly is a French preserve made from white currants or red currants. It is known for its labor-intensive process of removing the seeds from the fruit by hand. Blueberry Bar-le-duc jelly is a modern twist on this classic preserve.
Flavor profiles:
Blueberry Bar-le-duc jelly is sweet and tart with a rich blueberry flavor.
Serving suggestions:
Serve Blueberry Bar-le-duc jelly as a spread on toast or biscuits, or as a glaze for roasted meats.
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Region: French