This is the way I made my filling. It was a lot less work than the Ball canning book called for. I'm not guaranteeing the shelf life since mine has only been on the shelf for a week so far but I expect it to keep as well as it would have with their method.
7 cups blueberries 1 2/3 cups granulated sugar 2/3 cup ClearJel, cornstarch, or flour (as a thickener) Blue & red food colorings 2 tbsp lemon juice
Combine sugar and your choice of thickeners in a large saucepan. Whisk in 2 cups of water. Add blue and red food coloring to get the purple color you like. Note: I used flour because it was all I had and it worked just fine. It was certainly not as transparent as filling made with ClearJel or cornstarch. I would recommend the ClearJel if you have it and cornstarch if you don't, with flour being a last resort.
Bring mixture to a boil over medium high heat. Stir often as it won't take long to start to thicken. When it starts to thicken and bubble stir in the lemon juice.
Add the blueberries and keep over medium-low heat until berries are heated through.
Ladle into hot jars leaving just over 1 inch of headspace. Wipe rim, place lids, and process in a water bath for 30 minutes.
What started as a blog about the happenings here on our Centennial Farm has now evolved in to a little more personal account of things from my point of view as a new farm(er's) wife. Stick around for awhile and hopefully you'll learn a little about everything from industrial and sustainable farming to raising livestock to being green and maybe even catch a good recipe or two. Enjoy!
We're on our way out of debt and on to greener pastures...