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
Procedure: 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. See Table 1 for suggested quantities.
| Table 1. Blueberry Pie Filling. |
| Quantities of Ingredients Needed For |
| 1 Quart | 7 Quart |
| Fresh or thawed blueberries | 3-1/2 cups | 6 quarts |
| Granulated sugar | 3/4 cup + 2 tbsp | 6 cups |
| Clear Jel(tm) | 1/4 cup + 1 tbsp | 2-1/4 cup |
| Cold water | 1 cup | 7 cups |
| Bottled Lemon Juice | 3-1/2 teaspoons | 1/2 cup |
| Blue food coloring (optional) | 3 drops | 20 drops |
| Red food coloring (optional) | 1 drop | 7 drops |
| Table 2. Recommended process time for Blueberry Pie Filling in a boiling water canner. |
| Process Time at Altitudes of |
Style of Pack | Jar Size | 0-1,000 ft | 1,001-3,000 ft | 3,001-6,000 ft | Above 6,000 ft | | Hot | Pints or Quarts | 30 min | 35 | 40 | 45 |
