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Learn how to make rich, delicious blueberry pie filling and preserve it in jars with this easy canning recipe. Perfect for pies, cobblers, crisps, cheesecakes, and quick desserts all year long.

Blueberry Pie Filling for Canning

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.

Course Dessert
Cuisine American
Keyword blueberry, canning, pie filling
Prep Time 20 minutes
Cook Time 30 minutes
Servings 3 quarts

Ingredients

  • 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

Instructions

  1. Wash jars, lids, and rings.
  2. Keep jars hot until ready to fill.
  3. Prepare boiling water canner and begin heating water.
  4. pare the Blueberries
  5. Wash blueberries thoroughly.
  6. Bring a large pot of water to a boil.
  7. Blanch blueberries in boiling water for 1 minute.
  8. Work in batches if needed.
  9. Drain berries in a colander.
  10. In a large saucepan, whisk together sugar and Clear Jel.
  11. Gradually stir in water until smooth.
  12. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil.
  13. Add lemon juice and stir well.
  14. Gently fold in blueberries.
  15. Heat until berries are hot and coated in filling.
  16. Ladle hot filling into hot quart jars.
  17. Leave 1 inch headspace.
  18. Remove air bubbles.
  19. Wipe rims clean.
  20. Apply lids and rings finger tight.
  21. Process in boiling water bath for 30 minutes.
  22. Remove jars and cool undisturbed for 12 hours.
  23. Check seals before storing.

Recipe Notes

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.