If you love homemade pies, canning blueberry pie filling is one of the best ways to preserve fresh blueberries for later.
This thick, glossy filling is perfect for blueberry pie, cobbler, crisps, cheesecakes, turnovers, and more. Having jars ready in the pantry makes dessert easy any time of year.
Looking for more blueberry ideas? See all my blueberry recipes, drinks, and growing tips here.
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Love preserving fruit? Browse all of my canning recipes here.
If you’re new to canning, start with my Water Bath Canning for Beginners guide first.
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Why You’ll Love This Recipe
- Easy make-ahead dessert filling
- Great way to preserve fresh blueberries
- Perfect for pies, crisps, and cobblers
- Tastes better than canned store-bought filling
- Pantry-ready for holiday baking
Ingredients for Blueberry Pie Filling
- 12 cups blueberries
- 2 1/4 cups granulated sugar
- 3/4 cup + 3 tablespoons Clear Jel
- 3 cups water
- 3 tablespoons bottled or fresh lemon juice
Yield: 3 quart jars
Canning Expertise: Rachel Paxton is a certified Master Home Food Preserver with over 25 years of hands-on experience in safe home canning and food preservation.
Why Use Clear Jel?
Clear Jel is a canning-safe thickener made for pie fillings.
It creates a smooth, glossy filling that reheats beautifully.
Want to try making your own jelly at home?
Get my free guide with 8 easy, beginner-friendly jelly recipes you can confidently make.
Cornstarch is not recommended for canning pie filling.
Learn more about using clear jel for canning. If you need supplies before starting, see my favorite canning supplies for beginners here.
How to Make Blueberry Pie Filling
Step 1: Prepare the Blueberries
Wash blueberries well.
Blanch berries in boiling water for 1 minute.
Work in batches if needed (about 6 cups at a time).
Drain berries in a colander.
Step 2: Make the Thickened Filling
In a large pot, whisk together:
- Sugar
- Clear Jel
Slowly add water.
Cook over medium heat, stirring constantly, until mixture thickens and begins to boil.
Add lemon juice.
Step 3: Add the Blueberries
Gently fold blueberries into the thickened mixture.
Heat just until berries are hot and coated.
How to Can Blueberry Pie Filling
Step 1: Fill the Jars
Ladle hot filling into hot quart jars.
Leave 1 inch headspace.
Need help measuring? Read: How to Measure Headspace for Canning.
Remove air bubbles and wipe rims clean.
Apply lids and rings finger tight.
Step 2: Process in Water Bath
Place jars in boiling water canner.
Water should cover jars by 1–2 inches.
Process 30 minutes.
Step 3: Cool and Test Seals
Remove jars and cool undisturbed for 12 hours.
After cooling:
Read: How to Test Canning Jar Seals (3 Easy Methods)
Store sealed jars in pantry.
Yield and Storage
- Makes 3 quart jars
- 1 quart = enough for one 9-inch pie
- Store sealed jars in a cool, dark place for 1 year
- Refrigerate after opening
How to Use Blueberry Pie Filling
Use this homemade filling for:
- Blueberry pie
- Crisp or crumble
- Cobbler
- Cheesecake topping
- Pancakes or waffles
- Turnovers and hand pies
Tips for Best Results
- Use firm ripe blueberries
- Stir constantly while thickening
- Keep jars hot before filling
- Use Clear Jel, not cornstarch
- Don’t overcook berries
More Blueberry Recipes to Try
You might also like:
You can also browse all my blueberry recipes, growing tips, and preserving ideas here.
FAQs
Can I use frozen blueberries?
Yes. Thaw first and drain excess liquid.
Can I use cornstarch instead of Clear Jel?
No. Clear Jel is the recommended thickener for safe canning.
How many pies does this make?
Three quart jars = three pies.
Scroll down to the recipe card below for the full printable recipe.
Easy homemade blueberry pie filling recipe for water bath canning. Made with Clear Jel for a smooth, glossy filling perfect for pies, cobblers, crisps, and desserts.
- 12 cups blueberries
- 2 1/4 cups granulated sugar
- 3/4 cup + 3 tablespoons Clear Jel
- 3 cups water
- 3 tablespoons bottled or fresh lemon juice
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Wash jars, lids, and rings.
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Keep jars hot until ready to fill.
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Prepare boiling water canner and begin heating water.
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pare the Blueberries
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Wash blueberries thoroughly.
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Bring a large pot of water to a boil.
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Blanch blueberries in boiling water for 1 minute.
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Work in batches if needed.
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Drain berries in a colander.
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In a large saucepan, whisk together sugar and Clear Jel.
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Gradually stir in water until smooth.
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Cook over medium heat, stirring constantly, until mixture thickens and begins to boil.
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Add lemon juice and stir well.
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Gently fold in blueberries.
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Heat until berries are hot and coated in filling.
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Ladle hot filling into hot quart jars.
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Leave 1 inch headspace.
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Remove air bubbles.
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Wipe rims clean.
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Apply lids and rings finger tight.
-
Process in boiling water bath for 30 minutes.
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Remove jars and cool undisturbed for 12 hours.
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Check seals before storing.
Store sealed jars in a cool, dark place for up to 1 year.
Refrigerate after opening.
One quart jar makes one 9-inch pie.
Clear Jel is recommended for safe canning. Do not substitute cornstarch.
Great for pies, cobblers, crisps, cheesecake topping, and pancakes.
Follow my canning and preserving board on Pinterest.
After you blanch the blueberries in the got water, do you need to remove the skin from them before adding them to the liquid before canning?