BLUEBERRY PIE FILLING

Want to make blueberry pies in minutes? Make and preserve this delicious blueberry pie filling to enjoy all year long! Then, pour the pie filling into a pie shell, add the crust and bake until bubbly and golden. Quart (litre) jars are great for family-sized pies; half pint (1-cup) jars of bottled blueberry pie filling make approximately 4 x mini pies. Pie filling is also delicious stirred through homemade yoghurt or used as a topping on cheesecake, pastries, pancakes, ice-cream and other desserts. Use firm, ripe and fresh blueberries (or measure frozen blueberries then thaw before use).    
   
Ingredients for BLUEBERRY PIE FILLING

1 Litre (1 quart) batch
4.5L (9 pint) batch
7 Litre (7 quart) batch
Blueberries
(fresh or thawed)
3 1/2 cups
15 1/2 cups
24 cups
Hot Water
(for blanching)
8 cups
8 cups
8 cups
Water, Chilled
(or Fruit Juice)
1 cup
4 1/2 cups
7 cups
Sugar, White
3/4 cup
3 1/3 cups
5 1/4 cups
1/4 cup
(or 1/8 cup for pancake topping)
1 1/8 cups
(or 1/2 cup for pancake topping)
1 3/4 cups
(or 3/4 cup for pancake topping)
Blue Food Colouring
(Optional)
3 drops
12 drops
20 drops
Red Food Colouring
(Optional)
1 drop
4 drops
7 drops
Bottled Lemon Juice
3 1/2 teaspoons
1/4 cup
1/2 cup
    
METHOD:
1. Measure fresh fruit to determine the bottling yield. Measure frozen blueberries then thaw before use (reserve juice to use instead of part/all of the water in the recipe).
2. Sterilise all equipment by washing in hot soapy water and rinsing well before use.
3. Wash fresh blueberries and drain. Blanch in a pot of hot water for 1 minute. Drain and keep fruit hot. Repeat with remaining blueberries if required.
4. Prepare jars by boiling in a pot of water for 10 minutes before filling.
5. Soak lids in hot water (not on heat) for at least 5 minutes before use.
6. Whisk chilled water (or fruit juice), sugar, Thermflo (or Cook-Type ClearJel) and food colouring (if using) together in a large, wide pot. Heat over low heat until sugar has dissolved. Continue heating until thick and bubbly.
7. Add bottled lemon juice and whisk until smooth and silky.
8. Quickly add the blanched fresh blueberries (or thawed, drained blueberries) and mix well. Add a tablespoon of extra lemon juice if the mixture is too thick.
9. Pack the hot jars with the hot blueberry pie filling to 2.5cm (1 inch) from the rim of each jar.
10. Using a non-metal utensil, remove any bubbles and add extra blueberry pie filling mixture if required.
11. Wipe rims to remove any food residue.
12. Add warm lids and twist to secure.
13. Place sealed jars into a pot of boiling water and boil for the processing time stated below. Start the timer once the water comes to a full boil.
14. Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a wood or fabric surface. Do not adjust lids during this time.
15. The next day, check jars have sealed before labelling and dating.
16. Store jars in a cool, dark and dry place for up to 12 months.
17. Refrigerate jars upon opening and consume contents within 2-3 days
     
FLAVOUR IDEAS:
Replace part of the blueberries with other types of fruit (keep quantity the same), and/or add a pinch of spice or a spoonful of juice (or liqueur) to a 500ml (pint) jar of blueberry pie filling, process according to the recipe and taste when opening to check flavouring. Make in larger batches as desired.

  • Brandy
  • Brown Sugar
  • Cinnamon
  • Ginger
  • Ginger Ale
  • Ginger Beer
  • Honey
  • Honey + Port + Vanilla
  • Honey + Lemon + Lemon Thyme
  • Lemon Juice
  • Lemon Zest
  • Lemon Zest + Maple Syrup
  • Lime Juice
  • Lime Zest
  • Maple Syrup
  • Nutmeg
  • Peaches
  • Port
  • Raspberries
  • Strawberries
  • Vanilla
       
Processing Time for BLUEBERRY PIE FILLING in a Boiling Water Bath

Jar
Size
Altitude
≤ 1,000 feet
Altitude
1,001 - 3,000 feet
Altitude
3,001 - 6,000 feet
Altitude
≥ 6,000 feet
Hot Pack
≤ 1 Litre
(quarts)
30 minutes
35 minutes
40 minutes
45 minutes
       
  
Mini cheesecakes in jars made for a family event.
Guests added pie filling, lemon curd and fresh fruit as toppings.

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