Servings: 3 Pint Jars
Equipment
Ingredients
- 3½ cups blueberries
- ¾ cup plus 2 tablespoons sugar
- ¼ cup plus 1 tablespoon Clear Jel
- 1 cup water
- 3½ teaspoons lemon juice
Instructions
Rinse and Inspect Blueberries
- Select dark blue, firm blueberries (destemmed) and measure out 3½ cups of prepared berries.
- Rinse the blueberries in a colander under cool water to ensure they’re clean.
Prepare Jars and Lids
- Inspect three pint jars for chips or cracks. Wash the approved jars in hot, soapy water, rinse well, and place them in the water bath canner.
- Cover with water, secure the lid, and simmer on medium.
- Warm the lids in a small saucepan over low heat until needed.
Blanch Blueberries
- Bring a saucepan of water to a boil over high heat.
- Add the blueberries and blanch for 1 minute.
- Drain the blueberries in a colander, then return them to the saucepan and cover with a lid to keep warm.
Prepare Thickening Agents
- In a stainless steel pan, combine ¾ cup plus 2 tablespoons sugar with ¼ cup plus 1 tablespoon Clear Jel.
- Add 1 cup cold water and stir well to form a smooth mixture.
Cook Your Sweetener
- Over medium-high heat, cook the sugar and Clear Jel mixture, stirring constantly until it thickens and begins to bubble.
- Stir in 3½ teaspoons lemon juice and bring the sauce to a boil. Continue cooking for 1 minute, stirring continuously.
Fold in Berries
- Remove the thickened sauce from the heat.
- Gently fold in the blanched blueberries, ensuring every berry is well coated.
- Return the mixture to a rolling boil while stirring.
Fill Jars
- Remove the pan from the heat.
- Using a jar lifter, carefully remove one of your pre-heated jars from the canner.
- Insert a canning funnel and ladle the hot blueberry pie filling into the jar. Work quickly to maintain the temperature.
Check Headspace
- Ensure you leave 1 inch of headspace at the top of the jar to allow for expansion during processing.
- Run a knife around the edge of the jar to release any trapped air bubbles.
Clean Jar Tops
- Wipe the rim of each jar with a damp paper towel to remove any residue that might interfere with sealing.
Apply Lids and Rings
- Using the lid lifter, remove the warmed lids from the water bath.
- Place a lid on each jar and secure with a ring, tightening until finger-tight to allow air to escape.
Process Jars
- Lower the filled jars into the water bath canner, ensuring they’re covered by at least 1 inch of boiling water.
- Cover the canner with its lid and process for 30 minutes (adjust for your elevation as needed).
Let Jars Rest
- After processing, turn off the heat and carefully remove the canner lid.
- Leave the jars submerged for 5 minutes, then use a jar lifter to remove them.
- Place the jars upright on a towel or cutting board and let them cool undisturbed for 24 hours.
Test Lids
- After 24 hours, check the seals by removing the rings and pressing the center of each lid.
- If the lids do not flex or pop, the jars are properly sealed.
- Label each jar with the date and store in a cool, dark place.
Notes
- Storage: Canned blueberry pie filling is shelf-stable for about a year.
- Usage Ideas:
- Enjoy it straight from the jar as a snack.
- Use it as a pie filling for your favorite dessert.
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