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Lemon Blueberry Jelly

By
Andrew Chase
Blueberries sweeten this jelly without much sugar.

Ingredients

  • 4 cups  (1 L)  fresh or frozen wild blueberries
  • 3/4 cup  (175 mL)  granulated sugar
  • 2 tbsp  (30 mL)  grated lemon zest
  • Pinch salt
  • 3 tbsp  (45 mL)  gelatin (three 7 g pkg)
  • 1-1/4 cups  (300 mL)  lemon juice

Preparation

1. In saucepan, bring blueberries, sugar, lemon zest, salt and 2 cups/500 mL water to a boil; reduce heat and simmer until blueberries soften, about 3 minutes. Strain through fine sieve into large heatproof bowl, pressing down on solids to extract all juices; discard solids.

2. Add 1 cup/250 mL water to saucepan; sprinkle gelatin over liquid and let sit for 5 minutes. Stir in 1/2 cup/125 mL water; over medium heat, stir gelatin mixture until gelatin is completely dissolved. Stir into blueberry mixture.

3. Stir in lemon juice. Pour into jelly mould or bowl. Refrigerate until set, about 6 hours.

If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.
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