Go Back
Homemade Canned Blueberry Pie Filling

Homemade Canned Blueberry Pie Filling

This homemade blueberry pie filling preserves the best of summer's blueberries in a jar, creating a sweet, tangy, and rich filling that’s perfect for pies, tarts, or other desserts. Easy to make and delicious all year round.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 pint-sized jars
Course: Dessert, Preserve
Cuisine: American, Homestead-style
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 10 cups fresh blueberries or thawed, drained frozen blueberries
  • 1 1/4 cups granulated sugar
  • 1/2 cup clear Jel or cornstarch as an alternative
  • 3/4 cup bottled lemon juice
  • 1 cup water
  • 1/2 tsp ground cinnamon optional
  • Sterilized canning jars and lids

Method
 

Prep the Berries:
  1. Wash and drain blueberries. Ensure they are ripe but not overly soft. If using frozen, make sure they are fully thawed and drained.
Sterilize Jars:
  1. Clean jars and lids by boiling them in water for 10 minutes. Keep them warm until ready to fill.
Make the Filling Base:
  1. In a large pot, mix sugar, clear Jel, and cinnamon (if using). Add water and stir continuously over medium heat until the mixture thickens and begins to bubble.
Cook the Blueberries:
  1. Add the blueberries to the pot and gently stir. Bring the mixture to a gentle boil and cook until the blueberries are evenly heated and the filling is thick.
Add Lemon Juice:
  1. Stir in the lemon juice to balance the flavor and ensure proper acidity for safe canning.
Fill the Jars:
  1. Ladle the hot filling into the sterilized jars, leaving 1/2-inch headspace at the top. Run a non-metallic spatula around the inside to remove air bubbles. Wipe the rims clean and seal the jars with lids.
Process the Jars:
  1. Process the jars in a boiling water bath for 30 minutes (adjust for altitude as needed). Ensure at least an inch of water covers the jars.
Cool and Store:
  1. Remove jars and let them cool undisturbed for 12-24 hours. Check that lids have sealed (they should make a "ping" sound). Store in a cool, dark place for up to 18-24 months.

Notes

  • Clear Jel: Clear Jel is recommended for better stability during canning and reheating. If using cornstarch, be cautious not to over-thicken the mixture.
  • Storage: Ensure proper jar sealing. Unsealed jars should be refrigerated and used within a week.
  • Customization: You can adjust spices such as cinnamon or add nutmeg for additional warmth.