BLUEBERRY PIE FILLING
The scent of blueberry pie bubbling away in the oven is comforting and familiar, especially in high summer, when pie baking can become a daily event. But just imagine that summery smell, and taste, in deepest winter. This pie filling, which uses cornstarch as a thickener, has a shelf life of about nine months, so the best of summer can be yours in the winter, too.
Provided by Cathy Barrow
Categories dessert
Time 1h
Yield 2 quarts
Number Of Ingredients 6
Steps:
- Fit a large pot with a rack, or line with a folded kitchen towel. Fill 2/3 with water and bring to a boil. Add 2 one-quart canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. (Alternatively, you can sterilize jars by running them through a dishwasher cycle, leaving them there until ready to fill.)
- Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften their rubber gaskets. Rings and lids may be left in the water until jars are filled.
- In a large heavy pot, combine 1 cup water with sugar, cornstarch and lemon juice, and whisk until smooth. Bring to a boil and add berries; the mixture will look gloppy. Smash some of the berries with a potato masher or the back of a spoon. Return mixture to a boil for 1 minute. Add extract and liqueur, if using, and stir well.
- Remove warm jars from pot and bring water back to a boil. Ladle hot filling into jars just up to the base of the neck, leaving 1 inch at the top. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into the pot of boiling water. The water should cover the jars; if not, add more. Boil jars for 30 minutes. Transfer jars to a folded towel and allow to cool for 12 hours; you should hear them making a pinging sound as they seal.
- Test the seals by removing rings and lifting jars by the flat lid. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat filling to boiling point (as in Step 3), then continue as before.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 20 grams
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Zain Palijo
[email protected]I'm so glad I found this blueberry pie filling recipe. It's a real winner!
Mathew Hakata
[email protected]This blueberry pie filling is so good, I could eat it straight out of the bowl.
Kanwal Alvarez
[email protected]I love the way this blueberry pie filling turned out. It's the perfect consistency and flavor.
Lenore Nevermore
[email protected]This blueberry pie filling is the perfect addition to my summer dessert repertoire.
Talha Warraich
[email protected]I've never made blueberry pie filling before, but this recipe made it so easy.
Darewan QASiM
[email protected]This blueberry pie filling is so delicious. I can't wait to make it again.
Khalil Masihi
[email protected]I made this blueberry pie filling for my kids and they loved it. It's a great way to get them to eat their fruit.
thaa Endjala
[email protected]This blueberry pie filling is perfect for a summer BBQ.
Tiffany Stipes
[email protected]I've been looking for a good blueberry pie filling recipe for a long time. This one is a keeper!
Mendoza Albert Steve
[email protected]This blueberry pie filling is the best I've ever had. I will definitely be making it again and again.
Aurel Almeta
[email protected]I'm not much of a baker, but this blueberry pie filling was so easy to make. I'm definitely going to make it again.
Luis FERNANDO AGUIELRA PINEDA
[email protected]This blueberry pie filling is a family favorite. We make it every year for our annual blueberry festival.
Santha Kumara
[email protected]I love this blueberry pie filling. It's so versatile. I've used it to make pies, tarts, and even muffins.
Ahkaiyah Dobbins
[email protected]This blueberry pie filling is the perfect summer treat. It's light and refreshing, and it's the perfect way to use up fresh blueberries.
Sameel Akram
[email protected]I've never been a fan of blueberry pie, but this filling changed my mind. It's so good!
Burhan Haidar
[email protected]This blueberry pie filling is so easy to make and it tastes like it came from a bakery.
ahmed fageh
[email protected]I made this blueberry pie filling for a potluck and it was a huge hit! Everyone loved it.
Sk Sapim
[email protected]This blueberry pie filling is amazing! It's the perfect balance of sweet and tart, and the texture is perfect.
Tanjil Sultan
[email protected]I've tried many blueberry pie fillings, but this one is by far the best. It's so easy to make and it always turns out perfect.
Alex Predmore
[email protected]This blueberry pie filling was absolutely delicious! I used it to make a blueberry pie for my family and they loved it. The filling was thick and flavorful, and the blueberries were perfectly cooked.