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Lowbush Blueberry Jelly

A bright, clear wild-blueberry jelly. Simmer berries to extract juice, strain, then cook with sugar and lemon to the gel point. After jarring, turn the leftover pressed pulp into chewy fruit leather or a quick marmalade—nothing wasted.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Jelly
Cuisine preserving, wild fruit
Servings 4 Jars (200ml)

Equipment

  • Large pot
  • Wide pot or canner for the water bath
  • Fine sieve or cheesecloth
  • Heatproof bowl or measuring jug
  • Ladle and canning funnel
  • Kitchen thermometer or cold-plate for gel test
  • Sterilized jars with lids
  • Jar lifter or tongs

Ingredients
  

  • 4 cups lowbush blueberries Vaccinium angustifolium, washed
  • 1 cup water
  • 3 cups sugar
  • 1 tablespoon lemon juice
  • Optional pectin: 1–2 teaspoons apple-pectin powder or liquid pectin as per label (only if needed)

Instructions
 

  • Prepare the berries: Wash well and lightly crush to help release juice.
  • Extract juice: Combine berries and water in a large pot. Bring to a boil, then simmer gently for ~10 minutes until soft.
  • Strain: Pour through a cheesecloth-lined sieve. For the clearest jelly, let it drip without pressing; for more yield, press lightly.
  • Make the jelly base: Measure the collected juice back into a clean pot. Add sugar and lemon juice; stir to dissolve.
  • Add pectin (optional): If using pectin, add now per manufacturer’s directions.
  • Cook to gel point: Boil briskly, stirring often, until the gel test passes or the thermometer reads about 105 °C / 220 °F. Skim any foam.
  • Fill the jars: Ladle hot jelly into hot, sterilized jars, leaving 5–7 mm headspace. Wipe rims and apply lids.
  • Water-bath process: Submerge and process 10 minutes at a gentle boil (add 5 minutes above ~300 m / 1,000 ft). Remove to a towel, cool undisturbed, and check seals.

Notes

  • Flavor: Lowbush blueberries are naturally aromatic; lemon brightens and balances.
  • Pectin: Wild berries vary—add pectin only if your gel test is slow.
  • Clarity vs. yield: No pressing → brightest, clearest jelly. Light pressing → more volume and deeper color.
  • Storage: Store sealed jars cool and dark for 12–18 months. Refrigerate after opening and use within 3–4 weeks.
  • Safety: Work clean and sterilize equipment. Discard any jar that fails to seal or shows gas, off-odors, or mold.
— Zero-Waste Add-On —
Using the Pressed Fruit (after Jelly): Fruit Leather & Marmalade
Why
The strained pulp still has flavor, color, and fiber. Turn it into snacks or a spread.
Equipment (add-ons)
  • For both: mixing bowl, spatula, measuring spoons/cups
    • Fruit Leather: dehydrator or oven, baking sheet, parchment/silicone mat, knife/scissors
    • Marmalade: saucepan, wooden spoon, immersion blender (optional), fine sieve (optional), clean jars/lids, funnel
 
Fruit Leather (per ~2 cups / 480 ml pulp)
Ingredients
  •  2 cups pressed blueberry pulp (well drained)
  • 2–4 tbsp sugar or maple syrup (optional)
  • 1–2 tsp lemon juice (optional)
Steps
  • Preheat dehydrator to 50 °C / 122 °F (or oven to its lowest setting, ideally 50–60 °C / 120–140 °F; prop the door slightly open).
  • Mix pulp with sweetener/lemon to taste.
  • Spread 2–3 mm thick on a lined tray.
  • Dry 4–8 hours until leathery, not sticky; rotate trays if needed.
  • Peel off, cut into strips, roll, and cool before storing airtight (up to 1–2 months; refrigerate in humid climates).
 
Quick Marmalade (ratio by volume/weight)
Ingredients
  • 2 parts pressed blueberry pulp
  • 1 part water (add a little more only if very thick)
  • ½–1 part sugar (start low; adjust)
  • Optional: 1–2 tsp lemon juice; tiny pinch cinnamon or vanilla
Steps
  • Simmer pulp, water, and sugar 15–25 minutes, stirring often, until thick and glossy.
  • Blend briefly for smoothness (optional). For extra fine, push through a sieve.
  • Jar hot into clean jars. Cool, then refrigerate and use within 2–3 weeks.
  • Pantry option: Water-bath process 10 minutes (add 5 minutes above ~300 m / 1,000 ft). Store cool/dark; refrigerate after opening.
Tips
  • Yield guide: 2 cups pulp → one dehydrator sheet of leather or ~1½–2 cups marmalade.
  • Texture control: Leather too soft? Dry longer/thinner. Marmalade too loose? Simmer a few more minutes; too thick? Stir in a splash of hot water.
  • Flavor ideas: Add citrus zest, a dash of maple, or blend pulps (e.g., bunchberry + blueberry) for color and taste.
  • Safety: Use same-day fresh pulp. If you notice fermentation or off odors before reuse, discard.