I love blueberries so I always buy some when they are fresh at my local farm or Farmer's Market. They can be used fresh, frozen or canned as pie filling or jam! Lovely little blueberries are just so tasty. Here's how I make homemade blueberry pie filling for canning.
15 cups blueberries
2 1/4 cups sugar
3 cups water
3/4 cup ClearJel®
3 Tbls. lemon juice
1tsp. nutmeg (optional)
1 tsp. cinnamon (optional)
1 tsp. salt (optional)
Wash and sort blueberries. Blanch blueberries in boiling water 1 minute. Drain berries and let strainer sit over a bowl to collect any juices; put to the side.
Combine water, sugar, nutmeg, cinnamon salt, and ClearJel® in a large, heavy pan and slowly bring to a boil, stirring continuously until it begins to thicken.
Add lemon juice, fold in blueberries with juice and bring up to simmer. Simmer for one minute. Remove from heat and ladle hot pie filling into prepared jars leaving 1-inch head-space. Wipe rims of jars with a moistened paper towel, cover with lids and rings and process in boiling water bath 30 minutes.
Remove jars and let sit undisturbed on your kitchen counter-top 24 hours undisturbed. Store in pantry up to 1 year. Opened jars must be refrigerated. (Adapted from the USDA Complete Guide to Home Canning and Preserving.)
Yield: 6 pints or 3 quarts
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.