Canning

Blueberry Pie Filling

Like I said in my last post, my favorite farmer is having a ladies artisan swap. I am so excited for this event. I signed up the second I got the email. I am taking blueberry pie filling. I am looking forward to all the homemade stuff I will get at the swap.

I drove up to Erie Orchard in Michigan to get the blueberries. I bought two 10 pound boxes which made 14 jars of pie filling. I never seem to remember how many boxes I need to buy. I will need to get more blueberries because I still need to make a few more pie fillings and some blueberry jam.

This is what the filling looks like when it is ready to be put into the jars. This is a triple batch.

I did have a major bummer happen. I lost a jar. Sometime during the processing one of the jar bottoms blew out. When I opened the pot there was the sure sign, blueberries that were floating on the top of the pot. So I moved the jars over to the cooling area and that’s when the majority of the filling oozed all over the counter.

As a note when making this recipe, ClearJel is very different the Sure Gel or Certo. ClearJel is the thickening agent. This is the product recommended for a shelf stable thick pie filling.

This is a go to dessert for me. I have pie crusts on hand in the freezer almost all the time. However I also use it to make a blueberry crisp. I also use it mixed with peach pie filling to make a peach blueberry cobbler. You could use it for hand pies, or campfire pies as well.

I hope you enjoy it as much as my family does!!!

Blueberry Pie Filling

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients:img_7259
4 Cups Blueberries
1 1/4 Cup Sugar
1/4 Cup + 1 TBSP ClearJel
1 Cup Water
3 1/2 tsp Lemon Juice

Wash and drain the blueberries. Make sure to get the stems off.

Heat a pot of water to blanch the berries for 1 minute. Once blanched put into a bowl and cover until mixture is ready.

In a large stock pot combine Sugar, ClearJel, Water, and Lemon Juice. Mix over medium high heat. Stir continuously until the mixture starts to thicken. Once it thickens remove from the heat and fold in the berries.

Fill quart jar and process in a water-bath for 30 minutes.

When ready to make a pie, pour into the raw crust and bake.

It also makes a great blueberry crisp.

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