Blueberry pie filling; for each 2 quarts of berries stir together 3/4 cup of sugar with 1/4 cup +1 tablespoon of "Clear Jel," a thickener designed for canning fruit. Put one cup of water in your preserves pan or large heavy bottomed pot. Stir in the sugar and Clear Jel. Turn on the heat to medium high. Add the blueberries and stir constantly while the berries and liquid come to a boil. Ladle into clean the hot jars and seal according to the manufacturer's instructions. Process in a boiling water bath for 30 minutes for quarts / 15 minutes for pints.
4 quarts of berries yielded 3 quarts plus one cup of filling. You might get less, depending on the freshness of your berries. We picked ours between three and 24 hours before I made this pie filling. I'll use the one cop jar in the fall with late season stone fruit, to make a crisp.
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I'll put the cheat codes in a comment to prevent this app from crashing.