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Welcome back to my kitchen at Little Spoon Farm, where today we’re going to make a scrumptious blueberry pie filling that you can enjoy all year round. Whether you’re a beginner or a seasoned baker, this recipe is perfect for you. So let’s dive in!
Gather Your Ingredients
To make this delicious blueberry pie filling, you’ll need:
- 6 pints of fresh blueberries (about 14 cups)
- Clear gel (corn starch made for pie fillings)
- Bottled lemon juice
- Ground cinnamon
- Ground nutmeg
Now, let’s get started!
Mixing the Ingredients
First, in a bowl, combine 3 ¼ cups of granulated sugar, ensuring each cup is level and a quarter cup for perfect sweetness. Next, add 1 ¼ cups of clear gel, which will keep your pie filling from separating after canning. You can find clear gel at the link I’ve provided for you in the description box.
Once you’ve added the clear gel, it’s time to add a teaspoon of ground cinnamon and half a teaspoon of ground nutmeg. These spices add a delightful twist to the blueberry flavor, but feel free to omit them if you prefer a more traditional taste. Give the mixture a good whisk until all the ingredients are fully incorporated.
Cooking the Filling
Now, transfer the mixture to a pot and add 4 cups of water. Whisk everything together before placing the pot over medium heat. While your filling starts to heat up, make sure you have four sterilized quart jars ready to go.
Keep stirring the mixture in the pot until it thickens and begins to bubble. Once you’ve reached the desired thickness, add a quarter cup of bottled lemon juice and give it a good stir. Let the mixture boil for one minute to ensure it’s fully cooked.
Adding the Blueberries
Now comes the exciting part—adding the star of the show! Gently fold in your fresh blueberries, making sure they’re evenly distributed throughout the filling. Turn off the heat and get ready to jar up the goodness!
Canning the Pie Filling
Carefully ladle the blueberry pie filling into your sterilized quart jars, making sure to leave about one to one and a half inches of headspace at the top. Remove any air bubbles by running a wet napkin around the inside of the jar’s rim. Seal the jars with lids, ensuring they are fingertip tight.
Next, place the jars into a water bath canner. If you don’t have a canner, a large stockpot will do. Bring the water to a boil and let the jars process for 30 minutes. Remember, processing times may vary depending on your altitude, so adjust accordingly.
The Final Touch
After the processing time is up, carefully remove the jars from the canner and let them sit undisturbed for about five minutes. Then, place them on your kitchen counter and allow them to cool and seal for at least 12 to 24 hours.
Enjoying Your Blueberry Pies
Congratulations! Now you have four quarts of delicious blueberry pie filling ready to be transformed into heavenly pies. Simply roll out a nine-inch pie crust, pour in your homemade filling, cover it with another crust, and bake until the crust turns a beautiful golden brown.
For a complete blueberry pie recipe, check out the link in the description box. If you enjoyed this video, give us a thumbs up and don’t forget to subscribe to our channel for more mouthwatering recipes. Until next time, happy baking!