Recipe(tried): Blueberry Pie Filling (canning recipe)

Blueberry Pie Filling

FOR 1 QUART FILLING
3 1/2 cups fresh or thawed blueberries
3/4 cup granulated sugar; plus...
2 tbsp granulated sugar
1/4 cup Clear Jel(tm); plus...
1 tbsp Clear Jel(tm)
1 cup cold water
3 1/2 tsp bottled lemon juice
3 drops blue food coloring (opt.)
1 drop red food coloring (opt.)

FOR 7 QUARTS FILLING
6 qt fresh or thawed blueberries
6 cups granulated sugar
2 1/4 cups clear jel(tm)
7 cups cold water
1/2 cup bottled lemon juice
20 drops blue food coloring (opt.)
7 drops 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

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.

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.