Blueberry Pie Filling Canning Recipe
This recipe is a delicious way to preserve the sweet and tart flavor of blueberries for year-round enjoyment. You can enjoy this filling in pies, crumbles, and even just on toast!
Ingredients:
- 6 cups blueberries (fresh or frozen)
- 4 cups granulated sugar
- 1/2 cup lemon juice
- 1 (1 ounce) package of powdered fruit pectin
- 1/2 cup water
Instructions:
- Prepare Your Jars: Wash and sterilize 8 pint jars and their lids.
- Prepare the Filling: Combine blueberries, sugar, and lemon juice in a large, non-reactive pot. Bring to a boil over medium heat, stirring frequently to dissolve the sugar.
- Add the Pectin: In a separate small saucepan, whisk together the powdered pectin and water until smooth. Bring to a boil, stirring constantly, for one minute.
- Combine: Pour the hot pectin mixture into the boiling fruit mixture. Stir continuously for one minute.
- Remove from Heat and Check: Remove the pot from heat and skim off any foam. Check to ensure the filling thickens when a small amount is dropped on a chilled plate. If it doesn't thicken, return to a boil and continue cooking for another minute.
- Fill the Jars: Ladle hot filling into the sterilized jars, leaving 1/2 inch headspace. Wipe the jar rims clean.
- Seal and Process: Place the lids on the jars, tighten the rings, and process in a boiling water bath for 15 minutes.
- Cool and Store: Remove the jars from the canner and let them cool completely. Check to ensure the lids have properly sealed (they should be indented in the center). Store in a cool, dark place.
Tips:
- Use high-quality, ripe blueberries for the best flavor.
- Don't substitute the powdered pectin for liquid pectin in this recipe.
- Make sure to use a boiling water bath canner for safe and proper canning.
- This filling can be used in pies, crumbles, and other desserts.
- This recipe makes approximately 8 pints of blueberry pie filling.
