Recipe yields 4 pint jars.

PREPARE FOR CANNING

• Prepare the calcium water: Combine ½ teaspoon calcium powder (from the small packet in the box of Pomona’s pectin) with ½ cup water in a small jar. Screw on a lit and shake until well-combined. You'll have more than you need for this recipe. Store the excess in the refrigerator for use in making additional jam or jelly recipes.
• Wash the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
• Wash the lids and rings in hot soapy water. (If you're using non-Ball brand lids, prepare as suggested by manufacturer.)
• Place empty jars in a canning pot or large stock pot with enough water to cover by an inch or two, cover pot, and set on high heat. It can take awhile for the water to heat, so get it started before you begin making the recipe.

MAKE THE BLUEBERRY PIE FILLING

• Measure the blueberries, lemon juice, lemon rind, and calcium water into a large saucepan; bring to a boil over medium-high heat.
  16 cups fresh blueberries, 1/2 cup lemon juice, 4 teaspoons lemon rind, 4 teaspoons calcium water
• Meanwhile, combine sugar with the pectin until it's thoroughly combined. Stir in cinnamon and nutmeg.
  1 1/2 cups sugar, 2 teaspoons pectin powder, 2 teaspoons cinnamon, 1 teaspoon nutmeg
• When the berry mixture comes to a boil, stir in the pectin and sweetener, stirring for 1 to 2 minutes to dissolve the pectin while bringing the fruit mixture back to a boil. Remove from heat when the pie filling boils.

CANNING THE PIE FILLING

• Remove empty jars from canner, draining water back into pot.
• Ladle hot fruit mixture into pint sized mason jars, leaving 1 inch headspace. A canning funnel makes this easy.
• Use a non-metallic knife or chopstick to help settle the filling and remove any air bubbles. Re-check headspace and add more if necessary to maintain the 1" headspace.
• Wipe rim of each jar to remove any filling that may have spilled. A clean rim is essential to a good seal.
• Place lids centered on the jar rim. Screw bands on finger tight.
• Use a jar grabber to gently submerge jars into boiling water canner. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a simmer and then set the timer.
• Process for 15 minutes 0-1,000 feet altitude; add an additional minute for every additional 1,000 feet in elevation.
• Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Listen for the popping sound of the lids sealing (a canner's favorite sound!). Allow to cool for 24 hours.
• Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
• Remove rings and wash outsides of jars. Store in a cool dark place.