Apple-Blueberry Jelly

Combine two favorite fruits into one delicious jelly with this easy recipe. Try it on top of oatmeal or mix up your usual peanut butter and jelly.

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  • Serving Size: 1 tablespoon
  • Makes: 3 half-pint jars
  • Prep: 50 mins
  • Cook: 35 mins
  • Stand: 30 mins

Apple-Blueberry Jelly

Directions

  1. Coarsely chop the apples (do not peel or core). Place blueberries in a 10-quart heavy pot; crush slightly with a potato masher. Add apples and the water. Bring to boiling. Boil gently, uncovered, 20 minutes, stirring occasionally.
  2. Line a large colander or sieve with a double layer of 100-percent-cotton cheesecloth; place over a large bowl. Pour apple mixture into colander. Let stand about 30 minutes or until juices stop dripping (avoid squeezing juice from cheesecloth; this can cause cloudy jelly). Measure 4 cups juice. Discard fruit.
  3. In the same pot combine the apple-blueberry juice and the sugar. Bring to a full rolling boil, stirring to dissolve sugar. Boil hard, uncovered, about 15 minutes or until jelly sheets off of a metal spoon and reaches 220 degrees F. Remove pot from heat. Quickly skim off foam with a metal spoon.
  4. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  5. Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks until set.
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Nutrition Facts (Apple-Blueberry Jelly)

  • Per serving:
  • 75 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 1 mg sodium ,
  • 20 g carb. ,
  • 1 g fiber ,
  • 18 g sugar ,
  • 0 g pro.
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