Prep 10 mins
Cook 30 mins
Clear Jel is a modified food starch (powdered form) that will not break down in high heat during processing. DON'T SUBSTITUTE!! Clear Jell is well worth the effort, it leaves a cleaner and thicker filling that is simply delicious. Kitchencraft (1-800-776-0575) in Waterville, IA sells it by the 1# ($3.25 + S&H) or 5# bags. Also sold by Bakers Catalog (King Arthur Flour) and also at http://www.homecanningsupply.com/. Oh, now that about does it, Amazon.com even sells the stuff!
- 3 1⁄2 quarts water
- 4 cups sugar
- 1⁄2 teaspoon salt
- 4 tablespoons lemon juice
- 2 1⁄2 cups Clear Jel
- 1 quart water
- 2 cups Karo syrup
- 1⁄2 cup jell-o black raspberry gelatin powder
- 1⁄4 cup jello blueberry gelatin
- 14 cups blueberries
- Bring first 4 ingredients to a boil in 8-quart kettle.
- Mix Clear Jell with water and add to kettle just before boiling.
- Stir briskly to boiling point.
- Remove from heat and add Karo syrup, Jellos, and blueberries.
- Ladle the mixture into 7 quart hot, sterile jars.
- Leave 1/2 inch headspace and seal the jars.
- Process in a boiling water bath for 10 minutes.
- Remove from water bath and place on kitchen towels on counter top to cool.
- When you're sure the jar is sealed, tighten the rings.
- Make sure the rim is clean before putting the lid on and reprocess.
AWSOME RECIPE>I actually got 7 qrt jars and 7 pint jars? I am not disapointed about it either!
I CHANGED A COUPLE THINGS....I ommitted the jello and I used welchs 100% juice grape in step 2 when u mix it with the clear gel. I also omiited the karo syrup, trying for a healthier version. I aslo used
organic evaporated cane juice for the sugar. turned out sooooo yummy....you will not regret this recipe.