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Blueberry Pie Filling
Makes approx. five pint jars
The perfect filling for pies, cakes and parfaits! Depending on the size of your pie pan, shallow or deep, an average size pie requires 4 cups (1 Quart) of pie filling. This delicious blueberry pie filling is also an excellent topper for vanilla ice cream or for making individual sized pastry tarts.
- 2 cups water
- 7 cups blueberries, fresh or frozen
- 1 2/3 cups granulated sugar
- 2/3 cup ClearJel®
- 1 Tablespoon grated lemon zest
- 2 Tablespoons lemon juice
- 12 drops of blue food coloring (optional)
- 4 drops of red food coloring (optional)
- Fill a large stainless steel stock pot half full with hot water. Bring to a rapid boil. Add blueberries and blanch for 1 minute. Drain well and return blueberries to pot. Cover to keep them warm.
- In a medium stainless steel stock pot, combine sugar and Canning Gel. Whisk in 2 cups of water. Add food coloring if using. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently until mixture thickens and bubbles. Stir in lemon zest and lemon juice. Cook for 1 minute, stirring constantly. Remove from heat. Fold in warm blueberries.
- Ladle hot filling into hot pint-sized jars leaving a generous 1″ headspace. Remove air bubbles and adjust headspace. Wipe rim and jar bands with a warm washcloth dipped in vinegar. Place sterilized lid and ring on each jar. Hand tighten.
- Place jars in water bather and cover with 2 inches of water. Process in water bath for 30 minutes. Remember, processing time doesn’t start until water is at a full rolling boil.
Diane, The Canning Diva®