Blueberry Pie Filling
|Blueberries||12 Cup (192 tbs)|
|Sugar||3 Cup (48 tbs)|
|Cornstarch||3⁄4 Cup (12 tbs)|
|Lemon peel||1 Tablespoon, grated|
|Lemon juice||1⁄4 Cup (4 tbs)|
Combine sugar and cornstarch.
Stir in blueberries; let stand until juice begins to flow, about 30 minutes.
Add lemon peel and lemon juice.
Cook over medium heat until mixture begins to thicken.
Pour into can or freeze jars or plastic freezer boxes.
Seal; label; and freeze.