Victorio VKP1140 Stainless Steel Steam Juicer - Manual (Page 13)

11
Blueberry Jelly
Yield: 7-8 half-pint jars.
Ingredients:
4 c. Blueberry Juice
7 ½ c. Sugar
2 Pouches Liquid Pectin
Procedure: Once you have finished juicing your blueberries (refer to p. 4
for juicing instructions), measure 4 cups of juice into a large saucepot. Stir
in sugar. Place on high heat; stir constantly and bring to a full rolling boil
that cannot be stirred down. Add the liquid pectin and heat again to a full
rolling boil. Boil hard for 1 minute. Remove from heat; quickly skim off
foam. Pour jelly immediately into sterile half-pint jars, (refer to p. 6 for
proper sterilization instructions), leaving ¼-inch headspace. Wipe rims
of jars with a dampened clean paper towel. Adjust lids and tighten rings
finger-tip tight ONLY. Then, process in a water-bath canner according to
your altitude. If you are unsure of your altitude level, please contact your
local extension office.
Processing Times for Blueberry Jelly:
Altitude Half-pints or Pints
0-1,000 ft. 5 min
1,001-6,001 ft. 10 min
Above 6,000 ft. 15 min
*This recipe has been adapted from the blueberry jelly with liquid pectin
recipe from The University of Georgia’s So Easy to Preserve, p. 199.
Grape Jelly
Yield: Approx. 5 half-pints
Ingredients:
3 c. Grape Juice
1 Package Powdered Pectin
4 ½ c. Sugar
Procedure: Once you have finished juicing your grapes (refer to p. 4 for
juicing instructions), measure 3 cups of juice into a large saucepot. Add