There is nothing better then having a fresh fruit pie in the middle of January. I’ve had blueberry, strawberry, and strawberry rhubarb in the middle of winter from other people and it has been wonderful. Blueberries were super cheap at our local market this week so I bought several quarts and made blueberry pie filling to get me through the winter.
Blueberry Pie Filling (recipe from Ball Complete Book of Home Preserving)
7 c. blueberries
1 2/3 c. sugar
2/3 c. ClearJel
10 drops blue food coloring
3 drops red food coloring
2 T. lemon juice
1. Prepare the canner, jars, and lids.
2. Bring water to a boil in a large saucepan. Add the blueberries and cook for 1 minute. Drain well and return to pot. Cover to keep warm.
4. Fold in the warm blueberries. Ladle hot pie filling into hot jars, leaving 1 inch of headspace. Remove air bubbles. Wipe the rim of the jars, center the lid on the jar, and screw band down to fingertip tightness.
5. Put jars in the canner and boil for 30 minutes with the lid on. Remove canner from heat. Wait 5 minutes then remove jars. Let sit for 12 hours then test the seal.
Makes 4 pint or 8 half pint jars