making a supply of blueberry pie filling for all the men in my family. I am not
a huge fan of blueberries but all my guys LOVE them, so I make blueberry pies. We only use wild blueberries around here, but I have friends who have used this recipe with highbush blueberries and it translates very well.
5 cups blueberries. ' 1 1/2 Tablespoons lemon Juice
3/4 cup of sugar. 1/2 teaspoon cinnamon
1/4 cup clear jel thickener * . 1/4 teaspoon nutmeg
1 cup water
Just a note on the clear jel product, I tried it last year and have been pleased with the results. I use it only on pie fillings I am canning, if I am making pie from fresh product I don't use it at all. I especially like it for apple pie fillings. Last year was the first time I canned apple pie filling, we used to just procees the apples and measure out enough for a pie and then freeze the apples. In the interest of decreasing our reliance on the deep freeze, I am canning pie fillings. If you do not have the clear jel product, you can use a mixture of 4 Tablespoons of water and 4 Tablespoons of cornstarch for this recipe and omit the 1 cup of water
1. Wash your blueberries and set aside.
2. Place the sugar, water and clear jel in a pot, make sure you have the cooking version of clear jel, not the instant.
3. Slowly bring the mixture to a boil, stirring constantly.
4. Once the mixture begins to thicken, add your blueberries, spices and lemon juice.
5. Continue heating until mixture begins to simmer.
6. Allow mixture to simmer for two minutes, then pour into sterilized jars, leaving 1/2 inch of headspace.
7. Place lids on jars and process in a hot water bath process for 15 minutes.
8. Remove jars and allow to cool, check seals and label including year.
This recipe will make 2 - 500ml jars of pie filling and you can easliy double or triple it. Around here the guys eat it on cheesecake, and ice cream in addition to pies and tarts. It should keep for two years, but I have never been able to put it to the test!