Blueberry Jelly

An easy to make blueberry jelly. Try some on gluten-free toasted sandwich bread, gluten-free pancakes, and gluten-free rice cakes with peanut butter and banana.  

Ingredients:

• 1 (10 oz) bag frozen blueberries
• 1 cup filtered water
• 1 teaspoon agar-agar* powder
• 1/3 cup maple syrup
• 2 teaspoons fresh lemon juice

Directions:

1. Combine all ingredients in a sauce pan and bring to a boil. Reduce heat to medium and cook, stirring and mashing frequently with a large wooden spoon, for 30 minutes or until mixture reduces to a thick syrupy constancy. If it starts to stick to the bottom of the pan, reduce the heat to low.
2. Remove from heat. Let sit 5 minutes or until slightly cool. Pour into an 8 oz mason jar and let sit for 15 minutes until completely cool, and serve. Stores refrigerated in an airtight jar for 8 to 10 days.

Yield:
Makes about 3/4 cup.

*Agar-agar powder, also known as just agar, is a plant-based gelatin derived from seaweed. It’s used in recipes as a thickening agent.

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