Although fresh blueberries are expensive in Utah, this is a great recipe to make when they go on sale! This topping is wonderful on crepes and cream cheese pie!4 cups fresh blueberries
3/4 cup sugar
1/3 cup Clear Jel
1 cup cold water
1 Tbl. bottled lemon juice
Wash the blueberries and discard any stems.
Get a pot of water boiling to blanch berries. Also prepare a large bowl of ice water. Once the water is boiling, put the blueberries in and time for one minute. Immediately lift berries out of water (using a strainer or colander) and put in an bowl full of ice water. After they sit in ice water for a minute or so, lift out and allow to drain while you make the sauce.
Whisk together sugar, Clear Jel, and water in a large saucepan. Heat over medium and continue whisking until mixture thickens and begins to bubble. Add lemon juice and continue to stir. Remove from heat.
Add drained berries to sauce and gently fold together until they are well-combined.
Fill jars to within 1/2" from top. Wipe rims and screw on canning lids with rings.
Process in boiling water bath: Use rack in large canning pot. Heat water to almost boiling as you are preparing jars and filling them. Put jars into hot water. Fill pot with more water so it is at least 1 inch above top of jars. Put on lid. When water begins to boil, start timing for 40 minutes and turn heat to Med-Low. When time is done, lift jars out onto towel and allow to cool at room temperature.
