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Ingredientes
- 12 c. blueberries
- 3 c. sugar
- 3/4 c. cornstarch
- 1 Tbsp. grated lemon peel
- 1/4 c. lemon juice
Direcciones
- Wash and drain blueberries.
- Combine sugar and cornstarch. Stir in blueberries; let stand till juice begins to flow; about 30 min.
- Add in lemon peel and lemon juice. Cook over medium heat till mix begins to thicken. Ladle pie filling into can-or possibly-freeze jars or possibly plastic freezer boxes, leaving 1/2-inch headspace.
- Cold at room temperature, not to exceed 2 hrs. Seal, label and freeze.
- This recipe yields about 5 pints.
- Yield: 5 pints
