Blueberry Lavender Pie Filling For Canning - cooking recipe

Ingredients

5 cups blueberries
1/4 cup water
3/4 cup sugar
3 tablespoons Clear Jel
2 tablespoons lemon juice
1 teaspoon fresh lavender blossoms (optional)

Preparation

Please read up on proper canning practices before you begin this recipe. This is intended to be used with a water bath canner. Sterilize your jars, rings and lids while you prepare the filling.
Stem, wash and sort your berries well. Measure and set aside.
Measure the water, sugar, Clear Jel, lemon juice and lavender into a heavy pot and heat on medium high.
Stir or whisk vigorously to prevent lumps. Continuously stir so the mixture doesn't scorch onto the bottom. The mixture will start to thicken quickly. Boil for a minute.
Add the berries and stir to coat, cooking until the mixture returns to a boil. Boil for 5 minutes.
Carefully ladle the hot filling into your hot sterilized quart jars. Wipe the rims and place rubber sealed lids and rings onto your jars. Process in the water bath canner for 30 minutes.
Remove the jars from the canner and allow to cool slowly. Once they have cooled, the lids should seal and will not pop up. Remove the rings, wipe the jars, label and date and store in a cool, dark place for up to one year. Share with the people you love.