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. The delicious filling is also an excellent topper for vanilla ice cream or for making individual sized pastry tarts.
2 cups water
7 cups blueberries
1 2/3 cups raw granulated sugar
2/3 cup Canning Gel
1 Tbsp grated lemon zest
2 Tbsp 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.
The Canning Diva