Blueberry Pie Filling

Blueberry Pie Filling

12 cups blueberries

3 cups sugar

3/4 cups cornstarch

1 tablespoon grated lemon peel

1/4 cups lemon juice

Wash, and drain blueberries.

Combine sugar and cornstarch.

Stir in blueberries. Let stand until juice begins to flow, about 30 minutes. Add lemon peel and lemon juice.

Cook over med. heat, until mixture begins to thicken.

Ladle pie filling into can-or freeze jars, or plastic freezer boxes, leaving 1/2″ headspace.

Cool at room temperature, not to exceed 2 hrs.

Seal, label, and freeze.

Makes about 5 pints

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