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Blueberry Lemon Filling (Hamentashen)


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  • 2 pints (4 cups) fresh blueberries
  • 3/4 cup sugar
  • 3 tablespoons water
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon rind, grated



Step 1

Combine 2 cups fresh blueberries with 3/4 cup sugar in pan. Simmer on low heat until sugar is melted and mixture is very liquid, about 5 minutes.

Combine cornstarch and water in a bowl. Add to pan with blueberries. Cook over medium heat until mixture comes to a fill boil and is clear and thick.

Pour hot mixture into large bowl. Cool until warm and fold in remaining 2 cups of blueberries and lemon zest. Cool overnight in refrigerator.


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