Blueberry Pie Filling

A pie filling that’s never been used for a pie? This one is too good, so the Romero family never has any left. They love thison waffles and pancakes—with whipped cream.

MAKES: About 5 Pint Jars

INGREDIENTS:

• • 3 cups granulated sugar
  • 3/4 cup ClearJel powder
  • 12 cups fresh or thawed frozen whole blueberries
  • 1 tablespoon finely grated lemon zest
  • 1/4 cup bottled lemon juice

INSTRUCTIONS:

1. 1. 1. Combine sugar and ClearJel powder in an 8-quart stainless steel stockpot and stir until well blended.
      2. Add blueberries and stir to combine. Cover and let stand for 30 minutes.
      3. Add lemon zest and lemon juice to the blueberry mixture.
      4. Bring the mixture to a gentle boil over medium heat, stirring constantly, and cook until the mixture thickens, 5 to 10 minutes. Remove from heat.
      5. Ladle the pie filling into hot jars, leaving 1/2-inch headspace. Remove any air bubbles.
      6. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
      7. Process pint and quart jars in a water bath canner for 30 minutes.
      8. Remove from the water bath canner and let cool for 12 to 24 hours.
      9. Check the seals and remove the screw bands.
      10. Store jars in a cool, dry, dark place for up to 1 year.

Tip:

• If using fresh blueberries, lightly crush some of them to release a bit of the juice before adding them to the sugar mixture. Be careful not to mash the blueberries.