CANNED BLUEBERRY PIE FILLING
Make and share this Canned Blueberry Pie Filling recipe from Food.com.
Provided by southern chef in lo
Categories Pie
Time 40m
Yield 5 quart jars
Number Of Ingredients 7
Steps:
- Clean the blueberries carefully and drain.
- Combine the lemon juice, lemon rind, nutmeg, mace, sugar, and water; cook until the mixture begins to boil.
- Fold in the blueberries and cook 1 minute more.
- Ladle mixture into hot jars. Release the air bubbles by running a knife along the side.
- Clean the rims of the jars, seal, and process in a water bath for 30 minutes.
Nutrition Facts : Calories 1167.7, Fat 2.1, SaturatedFat 0.3, Sodium 22.5, Carbohydrate 300.2, Fiber 13.4, Sugar 273.6, Protein 4.2
BLUEBERRY PIE FILLING, FORGET THE CANS!
If you're not as into the health-ified blueberry pie recipe I have up (Recipe #430494) and prefer it sweet instead of tart, you might like this one as it also calls for frozen blueberries-- they're really a MUST for this because of that defrosted blueberry juice! I estimated 20 ounces because the last time I made this, one bag didn't seem to be enough so I added about 1/3-1/2 cup more frozen blueberries from an open bag I had. Light or dark brown sugar can be used, I used light.
Provided by the80srule
Categories Pie
Time 10m
Yield 8 pie slices, 8 serving(s)
Number Of Ingredients 5
Steps:
- Make sure your 16-oz bag of blueberries is good and defrosted! If you need extra, it's okay if you use ones that are still frozen-- I made it that way, the rest need to be thawed with that blueberry juice floating around in the pot.
- Empty the blueberries, juice and all, into a heavy-bottom saucepan for easy dispersion with the brown sugar on medium heat. It's okay if your brown sugar is lumpy/hard.
- Stir around until the sugar is mostly dissolved.
- Add the spices to your liking to the mix, namely cinnamon.
- Add the cornstarch and stir in well.
- Keep the heat on low and let simmer for about 5 minutes, and stir well again, it should have a nice thick glue-like consistency.
- It's ready to serve over something like white cake and ice cream! Can also be refridgerated for about a week. For pie baking, simply pour into a pre-baked or homemade 9 or 10 inch pie shell and pat down evenly and add your own pie crust or streusel topping.
Nutrition Facts : Calories 127.3, Fat 0.1, Sodium 6.5, Carbohydrate 33.5, Fiber 1.9, Sugar 28.6, Protein 0.3
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