Putting Clear Jel To The Test

Blueberries are one of the easiest fruits to work with when it comes to canning.  Basically all you have to do is wash, sort, blanch, and can.  There is no peeling, cutting, coring, or pitting.  They are even easier to freeze because prior to freezing you should not even wash them.  Just bag ’em, label ’em, and freeze.  It doesn’t get much easier than that.

Homemade blueberry pie has always been a bit of a thorn in my side.  For some reason, no matter how much flour or corn starch I used, the pie was runny.  After the first piece of pie was removed from the pie plate, all the blueberries would fall into the open section and the amount of juice that was produced when baking would overflow the dish.  My pies looked nothing like those beautiful magazine advertisements for “Perfect Blueberry Pie.”  My pies were anything but perfect!

To remedy this faux pas with blueberry pie, I decided to give Clear Jel a real test.  Although I have been using it for several months with great success, all the fillings that I have made were ones that had never caused me the type of grief blueberry pie has.  This was the first real test to see if Clear Jel could live up to all its hype.

Blueberry Pie Filling

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  • 6 Pints Blueberries
  • 2 1/2 Cups Sugar
  • 1/2 Cup Clear jel mixed in 1 Cup of water
  • 2 Cups Additional Water
  • 1/4 Cup Lemon Juice

Wash and drain blueberries.  Blanch fresh blueberries in boiling water for one minute.  Drain and set aside.  Combine sugar, Clear Jel slurry, and water.  Cook on medium-high heat until thick and bubbly.  Add lemon juice and boil one minute more.  Remove from heat and immediate add blueberries and stir to combine.  Ladle hot filling into hot jars leaving 1″ head space.  Wipe rims, set lids and bands, and process in water bath for 30 minutes at full boil.

Once I’d made a batch of this and let it set overnight, it was time to give it a try.  Seeing as if the pie filling were baked in a pie and then cooled it would no doubt be the same consistency as what was in the jars, I decided to use a jar of filling for blueberry shortcake.  The filling was thick and very tasty.  It was not runny in the least, and the flavor — well lets just say I’d have a hard time telling the difference between eating a handful of blueberries and eating a spoonful of filling.

A lot of times what sounds or looks good on paper doesn’t necessarily translate into something that will work in the real world, thankfully this was not the case today.  Clear Jel certainly lived up to my greatest expectations, and for this I am — Simply Grateful.

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