Blueberry Pie Filling

Source: Angela Lowry

3/4 cup plus 2 Tbsp granulated sugar

1/4 cup plus 1 Tbsp Clearjel

1 cup cold water

3 1/2 tsp lemon juice

3 1/2 cups fresh blueberries --washed and drained

The amounts given are for 1 quart of pie filling. The amounts can be multiplied by the number of quarts needed (up to 7 quarts at a time). Wash 1 quart jar. Keep hot until needed. Prepare lid as manufacturer directs. Combine sugar and Clearjel in a large pot, mixing well. Add water. Cook on medium-high heat, stirring constantly, until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in berries. Ladle hot filling into 1 hot jar at a time, leaving 1/2-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars if making more than 1 quart. Process in a boiling-water canner for 30 minutes. Note: Frozen blueberries may be used. If they're sweetened, rinse off while fruit is frozen. Thaw and drain any juice that has accumulated. Measure drained fruit and use the juice in place of the water (adding enough water to measure 1 cup).