Blueberry Lavender Pie Filling for Canning
Capture the essence of summer with this enchanting Blueberry Lavender Pie Filling for Canning. Infused with the delicate floral aroma of dried culinary lavender, this recipe elevates classic blueberry pie filling to gourmet status. Fresh, juicy blueberries are enveloped in a velvety, lavender-scented syrup thickened with Clear Jel, ensuring a perfect consistency for baking. A splash of fresh lemon juice and a hint of vanilla extract brighten the flavors, creating a beautifully balanced filling that's both sweet and subtly fragrant. Designed for canning, this recipe allows you to preserve the vibrant taste of blueberry season and enjoy it year-round. Perfect for crafting winter pies, topping cheesecakes, or spooning over ice cream, this filling is as versatile as it is irresistible. Plus, with easy-to-follow directions and a shelf life of up to a year, you'll always have a taste of sunshine ready in your pantry.
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Recipe Information
Ingredients
- 8 cups Fresh blueberries
- 2.5 cups Granulated sugar
- 3.5 cups Clear Jel (modified cornstarch for canning)
- 1.5 cups Water
- 0.5 cups Fresh lemon juice
- 1 teaspoon Dried culinary lavender
- 0.25 teaspoons Salt
- 1 teaspoon Vanilla extract
Instructions
Rinse and sort the blueberries to remove stems and damaged berries.
In a large mixing bowl, combine granulated sugar, Clear Jel, and salt. Whisk thoroughly to avoid clumping.
In a large stockpot, bring the water and dried culinary lavender to a gentle simmer. Allow it to steep for 5 minutes, then strain out the lavender buds using a fine mesh strainer or cheesecloth, returning the infused water to the pot.
Gradually add the sugar and Clear Jel mixture to the lavender-infused water, whisking constantly to prevent lumps.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
Add the fresh lemon juice and vanilla extract, stirring well to combine.
Gently fold in the fresh blueberries, ensuring they are evenly coated with the thickened mixture.
Remove the pot from heat and immediately ladle the pie filling into sterilized canning jars, leaving 1-inch headspace at the top.
Wipe the rims of the jars clean, place the lids on top, and screw on the bands until fingertip-tight.
Process the jars in a boiling water bath canner for 30 minutes (adjust for altitude if necessary).
Carefully remove the jars from the canner and allow them to cool completely on a towel-lined surface. Check for proper seals before storing.
Label and store the jars in a cool, dark place for up to 1 year.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 182.9 g | 67% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 103.9 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
