Blueberry Jelly

My final item that I made with the blueberries is blueberry jelly. If I had made jelly before I would have known that you needed a jelly cloth to strain your fruit. If I would have really read the recipe, I would have known that. And since I was almost finished with the cooking process I didn't have time to try and find one. I did have cheeescloth and that worked ok. I needed 3 cups of juice and when I could only get 2 1/2, I had to really strain the blueberries so a little bit of fine pulp got in. But no worries. I am still callling it jelly! I tried some of the finished product when it was cooled and it tasted great and it set perfectly! Next time I will have to remember to find a jelly cloth.

1 quart fresh OR frozen blueberries
2 cups water
6 cups sugar
1 pouch (3 oz each) liquid fruit pectin

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 3 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 minutes, 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 a boiling-water bath.
YIELD: 12 - 125mL (1/2 cup) jars.

The original recipe was double the ingredients listed but I didn't have enough fruit so I cut the recipe in half.