Lemon Blueberry Jelly
- Low sodium
- Low fat
- Low calorie
- Vegetarian
Blueberries sweeten this jelly without much sugar.
Ingredients
- 4 cups (1 L) fresh or frozen wild blueberries
- 3/4 cups (175 mL) granulated sugar
- 2 tbsp (30 mL) grated lemon rind
- Pinch salt
- 3 tbsp (45 mL) gelatin (three 7 g pkgs)
- 1-1/4 cups (300 mL) lemon juice
Preparation
In saucepan, bring blueberries, sugar, lemon rind, salt and 2 cups/500 mL water to 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.
Add 1 cup/250 mL water to saucepan; sprinkle gelatin over liquid and let sit 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.
Stir in lemon juice. Pour into jelly mould or bowl. Refrigerate until set, about 6 hours.
Makes 8 to 12 servings.
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