A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Blueberry Jelly
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- #28800
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 quarts fresh or frozen blueberries
4 cups water
12 cups sugar
2 pouches (3 ounce size) liquid fruit pectin
directions
Place blueberries in a large kettle and crush slightly. Add water, bring to a boil. Reduce heat to medium, cook, uncovered, for 45 minutes.
Strain through a jelly bag, reserving 6 cups juice. Pour juice into a large kettle, gradually stir in sugar until dissolved. Bring to a boil over high heat, stirring constantly. Add pectin, bring to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat. Skim foam. Pour hot into sterilized hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 5 minutes in boiling water bath.
added by
jstuart
nutrition data
55 calories, 0 grams fat, 14 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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