steel-cut oats, but a lot of it went toward this.
Unlike jam recipes, this is super easy and quick. Fifteen minutes max. It's also important to note that although I'm storing it in mason jars, this is not a canning recipe. There isn't enough acid or sugar, and the cornstarch would break down if you processed it and then used it in a pie.
You'll note that there's relatively little sugar in this recipe. My taste-test proved that the berries were plenty sweet on their own, so I kept it to a minimum. If you want so much sugar (or corn syrup) that you can't really taste the fruit, buy canned filling. The point of this was to make it taste home-made.
18 oz blueberries (about 3-1/2 C)
1/4 C water
6 Tb sugar (1/4 C + 2 Tb)
*1 Tb lemon juice
*1 Tb cornstarch
1. Stir together 2 Tb water, the cornstarch, and the lemon juice. Set aside.
3. Once desired doneness of berries is reached, stir in cornstarch slurry. It's going to thicken up in 1-2 minutes. Remove from heat and pour into storage containers. Allow to stop steaming before putting a lid on it. Can be refrigerated for one week or frozen for up to a month.
soda, etc. Two, add more fresh berries when you use the filling, not necessarily the same kind. Three, use it for something where the drippiness is an asset, like on cheesecake.
Makes about 2-1/2 cups
Difficulty rating π