Go to: Just Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Blueberry Pie Filling
12 cups blueberries
3 cups sugar
3/4 cup cornstarch
1 tablespoon grated lemon peel
1/4 cup 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 medium heat until mixture begins to thicken. Ladle pie filling into can-or-freeze jars or plastic freezer boxes, leaving 1/2-inch headspace.
Cool at room temperature, not to exceed 2 hours. Seal, label and freeze.
This recipe yields about 5 pints.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.