I have found that having blueberry pie filling on hand can be very convenient. In a very short time you can have a fresh blueberry pie baking in the oven. I try to limit what I put in the freezer and by having the pie filling on a shelf in my pantry I don’t have to dig into the freezer looking for my frozen blueberries! This recipe is also a great way to make use of those frozen blueberries in your freezer.
Blueberry Pie Filling
Makes about 6 pint jars or 3 quart jars
10 cups of fresh or frozen blueberries
2 2/3 cup sugar
2/3 cup Instant Clearjel powder
½ tsp ground cinnamon (optional)
4 cups of warm water
Few drops of red and blue food coloring (optional)
¼ cup strained fresh lemon juice
2 Tbsp unsalted butter
Before you start prepare your canner, jars and lids.
Remove stems from blueberries and rinse berries in cool water. Drain well. If using frozen blueberries, do not rinse.
In an 8 quart pan, whisk together the sugar, Clearjel and cinnamon until very well combined. If desired add a few drops of food coloring to the water. Add the warm water to the sugar mixture all at once. Using a spoon, stir gently to thoroughly blend the water into the dry ingredients. Do not use a whisk, as it will cause the pie filling to contain air bubbles.
Over low hear, stirring gently, gradually heat the mixture until it is warm, the Clearjel is completely dissolved and the mixture turns translucent, 1 to 2 minutes. Do not allow the filing to boil or it will contain air bubbles. Stir in the lemon just and butter until well blended. Gently fold in the blueberries and heat 1 minute. Remove the pan from the heat.
Spoon the pie filling into hot jars, removing as many air bubbles as possible and leaving ½ inch headspace. Using a plastic knife, remove any trapped air bubbles. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process both pints and quart jars for 30 minutes in a water bath canner. Removed canner lid. Wait 5 minutes, then remove jars, cool and store.