Pies

Blueberry Pie Filling

Pie Lemon Cream Food Dessert
eslfuntaiwan / Pixabay

Ingredients & Directions


FOR 1 QUART FILLING
3 1/2 c Fresh or thawed blueberries
3/4 c Granulated sugar; plus…
2 tb Granulated sugar
1/4 c Clear Jel(tm); plus…
1 tb Clear Jel(tm)
1 c Cold water
3 1/2 ts Bottled lemon juice
3 dr Blue food coloring (opt.)
1 dr Red food coloring (opt.)

FOR 7 QUARTS FILLING
6 qt Fresh or thawed blueberries
6 c Granulated sugar
2 1/4 c Clear Jel(tm)
7 c Cold water
1/2 c Bottled lemon juice
20 dr Blue food coloring (opt.)
7 dr Red food coloring (opt.)

Quality: Select fresh, ripe, and firm blueberries. Unsweetened frozen
blueberries may be used. If sugar has been added, rinse it off while fruit
is still frozen.

Yield: 1 quart or 7 quarts

Procedure: Wash and drain fresh blueberries. For fresh fruit, place 6 cups
at a time in 1 gallon boiling water. Boil each batch 1 minute after the
water returns to a boil. Drain but keep heated fruit in a covered bowl or
pot. Combine sugar and Clear Jel(tm) in a large kettle. Stir. Add water
and, if desired, food coloring. Cook on medium high heat until mixture
thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring
constantly. Fold in drained berries immediately and fill jars with mixture
without delay, leaving 1 inch headspace. Adjust lids and process
immediately. See Table 1 for suggested quantities.

Table 1. Blueberry Pie Filling. Quantities of Ingredients Needed (See
ingredient list above).

Table 2. Recommended process time for Blueberry Pie Filling in a boiling
water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes
of 0-1,000 ft: 30 min.
1,001-3,000 ft: 35 min.
3,001-6,000 ft: 40 min.
Above 6,000 ft: 45 min.

======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-

Yields
1 Recipe

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