Blueberry Pie Filling
Ingredients
- 2 quarts little less than 1.5 kilos fresh blueberries, picked over for stems & leaves
- 2 cups 400 grams granulated natural cane sugar
- 7 to 8 tablespoons 56 to 64 grams cornstarch
- ΒΌ cup fresh lemon juice from about 2 large, juicy lemons
- 4 sterilized glass pint jars rings & lids
Instructions
- Set up a hot water bath.
- Add the berries, sugar, cornstarch, and lemon juice to a deep pot over medium-high heat. Stir until the berries release some juices. Bring to a boil, then reduce heat to low. Simmer, stirring frequently, until juices thicken, and sugar and cornstarch dissolve completely.
- Spoon the filling into the jars. Add them to the hot water bath, and process for 35 to 40 minutes. Let jars cool completely before storing