Blueberry Pie Filling Recipe

Blueberry Pie Filling Recipe

Ingredients

Yield 2 quarts

• 1 cup sugar
• ½ cup cornstarch
• Juice of two lemons
• 4 pints blueberries
• 1 teaspoon almond extract, optional
• 4 tablespoons Grand Marnier or other orange liqueur, optional

Method

1. Fit a large pot with a rack, or line with a folded kitchen towel
2. Fill 2/3 with water and bring to a boil
3. Add 2 one-quart canning jars and boil for 10 minutes
4. Jars may be left in the warm water in the pot until ready to be filled
5. Place canning rings in a small saucepan, cover with water and bring to a boil
6. Turn off heat and add lids to soften their rubber gaskets
7. Rings and lids may be left in the water until jars are filled
8. In a large heavy pot, combine 1 cup water with sugar, cornstarch and lemon juice, and whisk until smooth
9. Bring to a boil and add berries; the mixture will look gloppy
10. Smash some of the berries with a potato masher or the back of a spoon
11. Return mixture to a boil for 1 minute
12. Add extract and liqueur, if using, and stir well
13. Remove warm jars from pot and bring water back to a boil
14. Ladle hot filling into jars just up to the base of the neck, leaving 1 inch at the top
15. Wipe jar rims clean with a damp towel
16. Place lids on jars, screw on rings and lower jars back into the pot of boiling water
17. The water should cover the jars; if not, add more
18. Boil jars for 30 minutes
19. Transfer jars to a folded towel and allow to cool for 12 hours; you should hear them making a pinging sound as they seal

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