Water
7 cups blueberries
1 2/3 cups granulated sugar
2/3 cup ClearJel
1 tsp grated lemon zest
2 tbsp lemon juice
1. Prepare canner, jars, and lids.
2. Fill a large stainless steel saucepan halfway with water and bring to a full rolling boil over high heat. Add blueberries and blanch for 1 minute. Drain well and return to pot. Cover and keep warm.
3. In a large stainless steel saucepan, combine sugar and Clearjel. Whisk in 2 cups water and bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring constantly until mixture thickens and begins to bubble. Stir in lemon zest and lemon juice and cook for 1 minute, stirring constantly. Remove from hear. Fold in heated blueberries.
4. Ladle hot pie filling into hot jars, leaving slightly more than 1 inch headspace. Remove air bubbles. Wipe rim and screw on lid.
5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 30 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.
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One tip about pie filling....it is hard to find Clearjel (the thickening agent needed to make your pie fillings) in store. At least it was for me. I went to a few different stores and could not find it, not even in the canning section. Going on the hunt for Clearjel with three kids in tow was awful. I wound up going to our town's very small health food store and bought what they had left...exactly enough for this recipe, so I wasn't able to make a double batch like I had hoped to do. I would recommend buying your Clearjel online. It's cheap and you don't have to drag your kids all over timbuktwo.
With love,
Mama Hauck
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