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Blueberry Pie Filling

by on October 17, 2017 in Canning October 17, 2017 Canning
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Level: Easy

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Description

This is our favorite topping on plain cheesecake.

Ingredients

  • 1-½ cup Sugar
  • ¾ cups ClearJel Or UltraSperse
  • 3 cups Water Or Cranberry, Grape, Or Apple Juice (or A Combination)
  • 3 Tablespoons Lemon Juice
  • 8 cups Fresh Blueberries

Preparation

In a Dutch oven, whisk sugar, ClearJel, and juices or water. Bring to a boil over medium heat. Add blueberries and simmer 10–15 minutes, stirring.

Ladle into 10 clean, sterilized 1-cup jars (or 5 pints). Seal with clean lids and rings. Process in a water bath 30 minutes from boiling, or pressure can 10 minutes at 7 pounds.

We love this pie filling on top of New York cheesecake, or see my recipe box for no-bake Blueberry Cheesecake. Another easy dessert is to bake this filling in frozen tart shells. Top with whipped cream or ice cream.

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