Yield: two pint jars, which is enough for one 9″ pie.To make more than that, multiply all ingredients by the number of jars you intend to make. If you are making more than two pints, be sure you use a sauce pan large enough to hold all the peach slices and bring them to a boil.
- Processing Time: The USDA and the National Center for Home Food Preservation have not yet established a safe processing time for quart jars of pie filling made with pectin. That is why we say to can this pie filling in pint jars only.
- Best to use fresh fruit. If using frozen fruit that have been defrosted, reduce the amount of water or the filling may be too liquidy.
- You can use other sweeteners that measure like sugar, and it's possible to use less sugar if you prefer the pie less sweet. (We used 1/3 cup mixed white and brown sugar.) It's also possible to use honey or another liquid sweetener, but we haven't tried it that way. Our best guess is ¼ cup up to ½ cup liquid sweetener.
- This recipe can be made with blueberries, sweet blackberries, mulberries, elderberries, ripe quince, and apples.
Servings 2 pint jars
- 8 cups whole blueberries see note
- 1 cup sugar see note
- 1 teaspoon Pomona's Pectin powder mixed with sweetener
- ¼ cup lemon juice bottled
- 2 teaspoons calcium water see step #1
- Before You Begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
- Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
- Wash and remove stems from blueberries.
- Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
- Measure blueberries into a large sauce pan. Add lemon juice and calcium water and mix gently.
- Bring blueberry mixture to a full boil. Add pectin-sugar mixture, stirring gently for 1 to 2 minutes to dissolve the pectin while the mixture comes back up to a boil. Once the mixture returns to a full boil, remove it from the heat.
- Funnel into clean, hot pint jars, leaving 1” of headspace. Wipe the rims, put on hot lids, tighten the rings to finger-tip tight, place in boiling water-bath canner, and boil for 15 minutes at sea level. Add 1 minute more for every 1,000 feet above sea level. Remove jars from canner and set on counter to cool. When completely cool, check seals; lids should be sucked down. Use within 1 year.