Instructions: Wash and drain blueberries.

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. Ladle pie filling into can-or-freeze jars or plastic freezer boxes, leaving 1/2-inch headspace.

Cool at room temperature, not to exceed 2 hours. Seal, label and freeze.

This recipe yields about 5 pints.

Yield: 5 pints

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.