I have found that having 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.

berries, pie

Blueberries

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.

berries, pie filling

Gently fold blueberries into mixture.

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.

berries, prudent pantry, prudent living

Blueberry Pie Filling

Linked to: FrugalFollies, Earning-My-Cape, HomeMakersChallenge, LittleHouseInTheSuburbs, LauraWilliamsMusings, DeborahJean’sDandelionHouse, LilSuburbanHomestead, ThePrudentPantry, HomesteadRevival, ThePrairieHomestead, RaisingArrows, TheMorrisTribe, PremeditatedLeftovers, FrugallySustainable, AnOregonCottage

 

2 comments on “Prudent Pantry: Blueberry Pie Filling

Cynthia Frost on August 9, 2018 2:21 am

What Is Clearjel I can everything and never herd of this, I have 100 pounds of blueberries and want to make topping for cheesecakes

Nancy Wolff on August 9, 2018 9:18 pm

Cynthia,
Clear Jel (spelled with one “L”) is a modified food starch that is used as a thickening agent in canning recipes. It is most commonly used in canned apple pie filling, but can also be used in other pie fillings, other preserves, canned soups, etc. Have to be careful though and not use too much!

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