Blueberry Lavender Pie Filling For Canning Recipes

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BLUEBERRY LAVENDER PIE FILLING FOR CANNING



Blueberry Lavender Pie Filling for Canning image

Enjoy a taste of summer in the middle of the winter with this easy canning recipe. The following is for one quart jar, which easily fills one pie. Multiply it to use as many berries as you can get your hands on. I also add fresh lavender flowers since I've got a great local lavender farm, but if you do, please be careful to use them sparingly as they can quickly overpower the berry taste. If you are unsure on how to use lavender, read up online first. *DO NOT SUBSTITUTE CLEAR JEL*! This is important. You probably won't find it at your local grocery store, but you can easily order it online. I found mine at a specialty candy and cake decorating store.

Provided by PDXChef

Categories     Dessert

Time 1h15m

Yield 1 quart, 8-12 serving(s)

Number Of Ingredients 6

5 cups blueberries
1/4 cup water
3/4 cup sugar
3 tablespoons Clear Jel
2 tablespoons lemon juice
1 teaspoon fresh lavender blossoms (optional)

Steps:

  • Please read up on proper canning practices before you begin this recipe. This is intended to be used with a water bath canner. Sterilize your jars, rings and lids while you prepare the filling.
  • Stem, wash and sort your berries well. Measure and set aside.
  • Measure the water, sugar, Clear Jel, lemon juice and lavender into a heavy pot and heat on medium high.
  • Stir or whisk vigorously to prevent lumps. Continuously stir so the mixture doesn't scorch onto the bottom. The mixture will start to thicken quickly. Boil for a minute.
  • Add the berries and stir to coat, cooking until the mixture returns to a boil. Boil for 5 minutes.
  • Carefully ladle the hot filling into your hot sterilized quart jars. Wipe the rims and place rubber sealed lids and rings onto your jars. Process in the water bath canner for 30 minutes.
  • Remove the jars from the canner and allow to cool slowly. Once they have cooled, the lids should seal and will not pop up. Remove the rings, wipe the jars, label and date and store in a cool, dark place for up to one year. Share with the people you love.

CANNING BLUEBERRY PIE FILLING RECIPE - (4/5)



Canning Blueberry Pie Filling Recipe - (4/5) image

Provided by XrayKim

Number Of Ingredients 5

5 cups blueberries
3/4 cup sugar
3 tbsp Clear Jel (NOT Sure Jel)
1/4 cup water
2 tbsp lemon juice

Steps:

  • 1. Add the Clear Jel, sugar, water, and lemon juice to a large sauce pot. Bring the mixture to a boil while stirring constantly with a wooden spoon 2. Add the blueberries to the boiling mixture. Gently stir constantly. Once the jel comes back to a simmer the blueberry pie filling will thicken. Continue to cook the blueberry pie filling until it is thick and gooey. 4. Ladle the hot blueberry pie filling into a quart jar. Leave 1 inch headspace. Process in a boiling water canner for 30 minutes.

HOMEMADE BLUEBERRY PIE FILLING



Homemade Blueberry Pie Filling image

This recipe makes a tasty, not overly sweet or starchy, blueberry pie filling.

Provided by David Hodgdon

Categories     Desserts     Fillings     Fruit Fillings

Time 20m

Yield 8

Number Of Ingredients 7

3 pints fresh blueberries
¼ cup white sugar
1 ½ tablespoons cornstarch
1 teaspoon ground cinnamon
¼ cup water
2 tablespoons cold butter, cut into pieces
1 pint fresh blueberries

Steps:

  • Cook and stir 3 pints blueberries, sugar, cornstarch, and cinnamon in a saucepan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole. Allow to cool.

Nutrition Facts : Calories 150.1 calories, Carbohydrate 31.8 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 4.1 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 22.5 mg, Sugar 22.7 g

BLUEBERRY PIE FILLING



Blueberry Pie Filling image

Clear Jel is a modified food starch (powdered form) that will not break down in high heat during processing. DON'T SUBSTITUTE!! Clear Jell is well worth the effort, it leaves a cleaner and thicker filling that is simply delicious. Kitchencraft (1-800-776-0575) in Waterville, IA sells it by the 1# ($3.25 + S&H) or 5# bags. Also sold by Bakers Catalog (King Arthur Flour) and also at http://www.homecanningsupply.com/. Oh, now that about does it, Amazon.com even sells the stuff!

Provided by Charlotte J

Categories     Pie

Time 40m

Yield 7 quarts

Number Of Ingredients 10

3 1/2 quarts water
4 cups sugar
1/2 teaspoon salt
4 tablespoons lemon juice
2 1/2 cups Clear Jel
1 quart water
2 cups Karo syrup
1/2 cup jell-o black raspberry gelatin powder
1/4 cup jello blueberry gelatin
14 cups blueberries

Steps:

  • Bring first 4 ingredients to a boil in 8-quart kettle.
  • Mix Clear Jell with water and add to kettle just before boiling.
  • Stir briskly to boiling point.
  • Remove from heat and add Karo syrup, Jellos, and blueberries.
  • Ladle the mixture into 7 quart hot, sterile jars.
  • Leave 1/2 inch headspace and seal the jars.
  • Process in a boiling water bath for 10 minutes.
  • Remove from water bath and place on kitchen towels on counter top to cool.
  • When you're sure the jar is sealed, tighten the rings.
  • Make sure the rim is clean before putting the lid on and reprocess.

Nutrition Facts : Calories 858.6, Fat 1, SaturatedFat 0.1, Sodium 183.1, Carbohydrate 224.3, Fiber 7, Sugar 166.6, Protein 2.2

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