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In a 6- to 8-quart heavy pot bring a large amount of water to boiling. Add blueberries, half at a time, to the boiling water; return just to simmering. Using a slotted spoon, transfer berries to an extra-large bowl. Cover berries to keep hot.
Split vanilla beans in half lengthwise. Using the tip of a paring knife, scrape out the tiny seeds. In a large saucepan combine vanilla seeds and pods, sugar, thickening food starch, salt and cinnamon. Stir in the 4 1/4 cups water. Cook over medium-high heat until mixture begins to boil, stirring constantly. Stir in lemon peel and lemon juice. Boil for 1 minute, stirring constantly. Remove and discard vanilla pods. Immediately pour mixture over blueberries, stirring to coat.
Pack hot blueberry filling into hot sterilized quart canning jars, leaving a 1 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 30 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.