Check over blueberries, discard any bruised or shriveled berries, and remove any stems.
Smash berries. (Wearing an apron is a good idea so you do not get speckled with blueberry juice.)
Start cooking berries over medium heat. Continue to smash berries. I add 2 tbsp butter, which helps avoid jelly foaming.
Stir until dissolved.
Turn up heat and bring to a rolling boil, stirring constantly (I like bits of fruit in my jelly. If you want yours smooth, you can run the fruit through a food processor)
Continue to stir and boil for one minute.
Remove from heat & ladle into jars.
- 4.0c Blueberries
- 0.0c Sugar
- 1.0 Packet Pectin
- 2.0Tbsp Butter