Blueberry Lime Jelly

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Blueberry lime jelly is a smooth, seedless version of the popular blueberry lime jam. Lime zest and juice infuse the blueberry juice during cooking for bright citrus flavor throughout.

Prep Time2

Cook Time20

Canning Time10

Total Time2 30

Course: Jelly

Cuisine: American

Keyword: blueberry canning recipes

Servings: servings (about 6 half pint jars)

Equipment

Water Bath Canner
Canning Jars, Lids and Bands
Large Deep Stainless Steel Saucepan
Jelly bag or cheesecloth
Potato Masher
Vegetable Peeler
Jar lifter
Canning Funnel

Ingredients

4 quarts blueberries fresh or frozen (16 cups)
4 cups water
1 large lime zest in strips plus juice
1 box powdered pectin 1.75 oz, like Sure-Jell or Ball Classic (or 6 Tbsp bulk)
5 cups granulated sugar

Instructions

Place blueberries in a large saucepan with 4 cups water. Using a vegetable peeler, remove lime zest in wide strips and add to pot along with the lime juice. Bring to a simmer over medium heat, mashing berries as they cook. Simmer 10 minutes until berries have completely broken down.
Pour mixture through a jelly bag or cheesecloth-lined colander over a large bowl. Let drain at least 2 hours or overnight. Gently squeeze bag if desired. Measure 4 cups juice, adding water if needed.
Pour 4 cups strained juice into a large, deep saucepan. Whisk in pectin until dissolved. Bring to a full rolling boil over high heat, stirring constantly.
Add sugar all at once, stirring to dissolve. Return to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. Remove from heat and skim foam.
Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims, center lids, and apply bands to fingertip tight.
Process in a boiling water bath canner for 10 minutes for half pints, adjusting for altitude. Let stand in canner 5 minutes before removing.

Notes

This jelly is inspired by the Ball Blue Book's popular blueberry lime jam, adapted as a smooth, strained jelly.

Juice Yield

You'll need about 4 quarts (16 cups) of blueberries to yield 4 cups of juice. Juice yield varies with berry ripeness; if short, add water or apple juice to reach 4 cups.

Lime Zest Method

Use a vegetable peeler to remove the zest in wide strips, avoiding the white pith. Large pieces are easy to strain out. The lime infuses the juice during cooking, so the citrus flavor is woven throughout.

More Lime Option

For stronger lime flavor, use the zest and juice of 2 limes.

Using the Leftover Pulp

Don't toss the strained pulp! Make blueberry butter, add to smoothies, or use in baking.

Altitude Adjustments

0 to 6,000 feet: 10 minutes
Above 6,000 feet: 15 minutes

Nutrition