Ingredients for
BLUEBERRY PIE FILLING
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1 Litre
(1 quart) batch
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4.5L (9
pint) batch
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7 Litre
(7 quart) batch
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Blueberries
(fresh or
thawed)
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3 1/2 cups
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15 1/2 cups
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24 cups
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Hot Water
(for
blanching)
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8 cups
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8 cups
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8 cups
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Water,
Chilled
(or Fruit
Juice)
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1 cup
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4 1/2 cups
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7 cups
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Sugar,
White
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3/4 cup
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3 1/3 cups
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5 1/4 cups
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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) |
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Blue Food
Colouring
(Optional)
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3 drops
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12 drops
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20 drops
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Red Food
Colouring
(Optional)
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1 drop
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4 drops
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7 drops
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Bottled
Lemon Juice
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3 1/2 teaspoons
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1/4 cup
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1/2 cup
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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
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Jar
Size
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Altitude
≤ 1,000 feet
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Altitude
1,001 - 3,000 feet
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Altitude
3,001 - 6,000 feet
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Altitude
≥ 6,000 feet
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Hot Pack
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≤ 1 Litre
(quarts)
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30 minutes
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35 minutes
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40 minutes
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45 minutes
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| Mini cheesecakes in jars made for a family event. Guests added pie filling, lemon curd and fresh fruit as toppings. |