Canned Blueberry Pie Filling
This blueberry pie filling is a winner in my book! We use this filling all year long for pies, bars, and other desserts with no prep work once the filling is canned. It's so easy to do and makes for yummy desserts later on. Eat it over ice cream or straight out of the jar if you want!
Equipment
- 4 quart sized jars and lids
- funnel
Ingredients
- 14 cups blueberries fresh or frozen, washed and de-stemmed
- 3 1/3 cup sugar
- 1 1/3 cup clear jel
- 1/4 cup lemon juice
- 4 cups blueberry water (or regular water) reserved when you boil the blueberries
Instructions
- In a large pot, boil jars and lids in water
- In another large pot, bring water to a boil. Add blueberries and cook for 1-2 minutes.
- Drain the blueberries using a colander and a bowl to catch the water. Keep the blueberries warm and reserve 4 cups of blueberry water.
- In the same pot, mix together sugar and clear jel. Pour in water and whisk. Heat over medium-high heat until it boils. Reduce heat so the mixture is gently boiling, stirring constantly.
- When the mixture starts to thicken (happen fairly quickly), add the lemon juice and cook for about 1 more minute, stirring constantly.
- Turn off the heat and mix in the blueberries.
- Ladle the blueberry pie filling into the jars, leaving about 1 inch of headspace in each jar. Process the jars for 30 minutes. Allow to cool and store in a cool, dry place.