Blueberry Pie Filling
Submitted by teachingcotton on August 18, 2003 at 10:14 pm

8 quarts of fresh blueberries
3 quarts water
8 cups sugar
3 cups Clear Jel
9 cups cold water
2/3 cup lemon juice

Wash, stem and drain blueberries. In a large pot, heat the 3 quarts of water to boiling. Add 8 cups of blueberries; return to boiling. Using a slotted spoon, (or a blancher) transfer berries to a very large bowl. Repeat with remaining berries, heating just to boiling.

In a large saucepan, combine sugar and Clear Jel. Stir in the 9 cups cold water. Cook over medium-high heat, stirring constantly till mixture begins to boil. Add lemon juice; boil for 1 minute, stirring constantly.

Immediately pour over blueberries, stirring gently to coat the berries with mixture.

Spoon the hot blueberry mixture into hot, sterilized, quart jars, leaving 1 inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a water bath canner for 30 minutes. Remove from canner, cool on racks or towel. Makes 7 quarts.

Try this as a cheesecake topping!