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You can use this lemon blueberry pie filling to make delicious pies or as a topping for ice cream, pancakes, or yogurt. Enjoy!
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Ingredients
  

  • 4 cups blueberries
  • 1 1/2 cups granulated sugar
  • 1/4 cup lemon juice
  • 2 tbsp lemon zest
  • 1/2 cup water OR reserved blueberry water
  • 1 cup EZ Jel or any other pectin suitable for canning
  • 1 tsp butter (optional, to reduce foaming)
  • 7 half-pint canning jars with lids and bands

Instructions
 

  • Prepare the canning jars and lids by washing them thoroughly with hot, soapy water. Rinse well and place them in a large pot filled with water. Bring the water to a boil and let the jars and lids simmer for at least 10 minutes. Keep them hot until ready to use.
  • Bring a few quarts of water to a boil on the stove and blanch the blueberries for 30 seconds to 1 minute until they're heated through.  Work in batches, and be gentle with the fruit so it doesn't fall apart.  Remove them with a slotted spoon and keep them warm while making the clear gel mixture.
  • Combin EZ jel and sugar in a large pot big enough to hold all the fruit comfortably. Wisk in 2 cups of reserved blueberry liquid. Stir frequently and bring to a boil over medium-high heat. Continue to cook until the mixture begins to bubble, is fully dissolved and has thickened slightly.
  • Stir in lemon juice, lemon lemon zest (and any other spices you prefer). Remove pan from heat and slowly fold in warm blueberries.
  • Carefully ladle the hot pie filling into the prepared jars, leaving about ½ inch of headspace at the top. Use a clean, damp cloth to wipe any spills or drips from the jar rims. Place the lids on the jars and screw on the bands until they are fingertip-tight (not too tight).
  • Process the jars in a boiling water bath. Place the jars on a canning rack or a folded towel in a large pot filled with boiling water, making sure the jars are completely submerged. The water should cover the jars by at least 1 inch.
  • Bring the water back to a gentle boil and process the jars for 30 minutes. After the processing time, carefully remove the jars from the water bath and place them on a towel-lined countertop. Allow the jars to cool completely.
  • Once the jars have cooled, check the lids for a proper seal. Press down on the center of each lid. If the lid doesn't move or make a popping sound, it is sealed correctly. If any of the jars did not seal, refrigerate and consume those within a few weeks.
  • Store the sealed jars in a cool, dark place for up to one year. If any jars did not seal properly, refrigerate and consume those within a few weeks.