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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #pies-and-tarts #canning #desserts #fruit #american #summer #pies #stove-top #seasonal #midwestern #berries #blueberries #equipment #technique #water-bath
You'll also love
Mason Druck
[email protected]This blueberry pie filling is a family favorite. It's the perfect balance of sweetness and tartness.
Sarah LeBrun
[email protected]I love this blueberry pie filling! It's so versatile. I've used it to make pies, tarts, and even muffins.
Manzoor Iqbal
[email protected]This blueberry pie filling is the perfect way to use up fresh blueberries. It's also a great way to make a quick and easy dessert.
Shayam Hassan
[email protected]This blueberry pie filling is so easy to make and it's always delicious. I love that I can use fresh or frozen blueberries, depending on what I have on hand.
md hanjala hasib
[email protected]I made this blueberry pie filling for a bake sale and it was a huge hit! Everyone loved the sweet and tangy flavor of the blueberries.
LAGEND MeER
[email protected]This blueberry pie filling is the best! I've tried several different recipes, but this one is by far my favorite. The filling is thick and gooey, with a perfect balance of sweetness and tartness.
Abdul Rahman Technical Tv
[email protected]This was my first time making blueberry pie filling and it turned out great! I followed the recipe exactly and the filling was thick and delicious. I can't wait to make it again.
Bhimagouda Patil
[email protected]I found this recipe to be a bit bland. I think I'll add some lemon zest or cinnamon next time to give it more flavor.
Ted King
[email protected]This blueberry pie filling was a bit runny for my taste. I think I'll add a bit more cornstarch next time.
Inhamullah Khan
[email protected]This recipe was a bit too sweet for my taste. I think I'll reduce the amount of sugar next time I make it.
Juanito Keiz
[email protected]I've made this blueberry pie filling recipe several times now and it's always a hit. It's so easy to make and the filling is always delicious. I love that I can use fresh or frozen blueberries, depending on what I have on hand.
Uzzal Hasan
[email protected]I made this blueberry pie filling for my son's birthday party and it was a huge success! The kids loved it and so did the adults. The filling was thick and creamy, with a delicious blueberry flavor.
andrew nganga
[email protected]This recipe was easy to follow and the filling turned out great! I used it to make a pie for a potluck and it was a big hit. Everyone loved the sweet and tangy flavor of the blueberries.
Fraidoon Yousif
[email protected]I'm not a huge fan of blueberry pie, but I decided to give this recipe a try. I was pleasantly surprised! The filling was delicious, with a great balance of flavors. I'll definitely be making this again.
Maham Faariya
[email protected]This blueberry pie filling recipe was a total hit! I used it to make a pie for my family reunion and everyone raved about it. The filling was thick and gooey, with just the right amount of sweetness. I'll definitely be using this recipe again.