Peach Blueberry Pie Filling
Found on Canning Only Recipes - Found on cookingmadly
Yield 7 quarts
4-1/2 quarts peaches
1-1/2 quarts blueberries
5-1/4 cups water
3 cups sugar
2 cups + 3 tbsp clear jel
1 Tbsp cinnamon
1-1/2 tsps ginger
1-1/2 tsps nutmeg
1-3/4 cups lemon juice
Peel peaches by hand or by blanching in boiling water for 60 seconds, making an 'x' in the bottom, and pulling off skin. Remove pit and slice into large pieces. Keep in a bowl covered with citric water (using fruit preserver, lemon juice, or citric acid)
Wash blueberries.
Combine water, sugar, clear jel, and spices in a large pot. Cook over medium-high heat, stirring often, until thick and bubbling. Stir in lemon juice and cook for 1 minute.
Rinse fruit, fold in, and cook 3 more minutes.
Fill prepared jars without delay, leaving 1 inch head-space. Place sterilized lids and rings on and turn finger-tight.
Process in a boiling water canner for 30 minutes. Turn off heat, let rest 5 minutes before removing jars.
Canning fruit always calls for sugar water. Can fruit be canned with plain water?
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