Ingredients Needed:
For 1 Quart
|
For 7 Quarts
|
|
Fresh Blueberries
|
3 ½ cups
|
6 quarts
|
Granulated Sugar
|
¾ cup plus 2 tbsp
|
6 cups
|
Clear-Jel
|
¼ cup plus 1 tbsp
|
2 ¼ cups
|
Water or Juice
|
1 cup
|
7 cups
|
Bottled Lemon Juice
|
3 ½ tsp
|
½ cup
|
Red Food Coloring
|
1 drop
|
7 drops
|
Blue Food Coloring
|
3 drops
|
20 drops
|
Using Berry or Fruit Juice instead of water adds more flavor to the pie filling.
- Wash and drain blueberries.
- Place 6 cups of berries at a time in a pot of boiling water and heat 1 minute. Repeat until all berries are heated.
- Place heated berries in a bowl and cover to keep warm.
- Combine sugar and Clear-Jel in a large stainless steel pot. Stir together.
- Add water or juice, and if using; add food coloring.
- Cook on medium high heat until mixture thickens and begins to bubble.
- Add lemon juice and boil 1 minute, stirring constantly.
- Fold in berries.
- Fill pint or quart jars, gently pressing down as you go, leaving a generous 1 inch head space.
- Wipe rims of jars with a wet paper towel to ensure a good seal.
- Put on lids and rings and tighten down finger tight.
Place jars in hot water in your canner. Make sure water covers the jars by 1 to 2 inches.
Process in a boiling water bath for 30 minutes for both pints and quarts. Adjust time for your
elevation.
elevation.
Recommended process time for Blueberry Pie Filling in a boiling water canner. | |||||
Process Time at Altitudes of | |||||
Style of Pack | Jar Size | 0-1,000 ft | 1,001-3,000 ft | 3,001-6,000 ft | Above 6,000 ft |
Hot | Pints or Quarts | 30 min | 35 | 40 | 45 |
When time is up, turn off heat and wait 5 minutes before taking jars out of canner. Cool on counter for 24 hours. Label and Store.