Lowbush Blueberry Gellies Recipes

BLUEBERRY JELLY

Steps:

• Place blueberries in a Dutch oven and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place berry mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 6 cups., Pour juice back into Dutch oven; gradually stir in sugar until it dissolves. Bring to a boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly., Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

LOWBUSH BLUEBERRY GELLIES

Steps:

• Lightly oil six 4-ounce round or oval molds. Bring sugar, mint, and 2 cups water to a boil in a small saucepan, stirring until sugar has dissolved. Reduce to a simmer, and cook 5 minutes. Pour mint syrup through a fine sieve into a medium heatproof bowl; discard solids.
• Put 1/4 cup cold water into a medium bowl; sprinkle with gelatin. Let stand until evenly moistened, about 1 minute. Add mint syrup, whisking until gelatin has dissolved. Gently stir in berries.
• Put a small mint leaf or sprig into each mold. Using a ladle, evenly divide berries and gelatin mixture among molds. Carefully transfer to a tray or rimmed baking sheet; refrigerate until set, 1 1/2 to 2 hours. Gellies can be refrigerated, covered with plastic wrap, up to 1 day.
• Dip bottom of each mold in a shallow dish filled with hot water for about 10 seconds; unmold onto a serving plate, tapping to release. (You can use the tip of a sharp knife to break the seal or return mold to hot water if needed.) Serve immediately with whipped cream if desired. Garnish with berries.