Blueberry Filling

• In a large pot combine:
• 4 c. sugar
• 1 c. Clear Jel cornstarch
• 6 c. water
• 2 t. salt

Cook until it is almost thick & just starting to bubble. Add in 2 c. crushed blueberries. Boil until it reaches desired thickness. Remove from heat. Stir in 8 cups of FRESH blueberries (not frozen). Stir well. Feel free to add more blueberries if desired. I like a lot of blueberries in my filling! But some people like less berries and more of the creamy mixture. AND some people like to put up to 4 c. of crushed blueberries in the creamy mixture! It depends on what you are using the filling for.

Fill hot jars with hot filling. Do the lid thing. Process pints for 20 minutes and quarts for 25 minutes in a hot water bath canner.

What do I use my filling for?

• Blueberry Pie
• Blueberry Crunch
• Blueberry Crisp
• Cupcake filling
• Cake filling
• Other concoctions that I make up!