3 1/2 cups Fresh Blueberries
1 cup Cold Water
3/4 cup Sugar + 2 Tbls. Sugar
1/4 cup Clear Jel + 1 Tbls. Clear Jel
3 1/2 tsp. Bottled Lemon Juice
Start boiling a large amount of water in a pan.
Wash and Drain the Blueberries. Remove any mushy blueberries from the batch.
Put the blueberries in the boiling water, and boil for about 1 minute. This will blanch the blueberries killing any enzymes that my deteriorate the fruit over time. Remove and drain the blueberries, set aside in a mixing bowl.
In a separate pan combine the cold water, sugar and clear jel. Heat till thick and boiling, stirring constantly. Add the lemon juice and cook for 1 more minute, stirring constantly.
Add this mixture to the blanched blueberries in the mixing bowl. Stir, and spoon mixture into HOT jars (remember hot foods go into hot jars, and cold foods go into cold jars). Leave one inch of headspace in the jar.
Top the jar with a boiled lid and ring before placing in a boiling water bath. Boil the jars of the pie filling for 35-40 minutes. Remove from water bath, and let cool overnight on a cooling rack.
Before storing check each lid to make sure it sealed successfully. Rinse the outside of the jar to remove any sticky residue. Label and store, enjoy at will.
If by any chance the jar of pie filling didn’t seal properly, simply refrigerate and use within the week.