Yum. I can't wait to make a delicious blueberry pie!
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.
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.