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Besides dry pack canning fresh blueberries, I put by a ton of blueberry pie filling during blueberry season here in Ohio. I don’t have many of my own blueberry bushes but I aim to remedy that! For now, I can source them locally from a couple farms and order them ahead of time in bulk to pick up. Blueberry pies are my husbands favorite so, of course, I’m going to make a bunch of homemade blueberry pie filling to have on the shelves for him any time of year! Pie filling is considered high acid so you can process this in a water bath canner or steam canner and the processing time is the same for pints and quarts. It comes together very quickly and is quite easy to can. This delicious spiced pie filling with the zing from fresh lemon zest is the perfect recipe!

In This Post You'll Find...

Other Pie Filling Recipes for Canning:

Equipment You Might Want:

steam canner or water bath canning pot (big enough to submerge jars by 2 inches of water)
stock pot
pint or quart canning jars
canning jar lids & screw bands
jar funnel
jar lifter

Ingredients:

14 cups of blueberries (7 pint containers)
3 cups water
1/4 – 2 cups sugar
3/4 cup clear jel
3 Tbs lemon juice, fresh squeezed (1 lemon)
1 tsp nutmeg
1 tsp cinnamon
1 tsp salt
fresh zest of 1 lemon

Let’s can some delicious blueberry pie filling!

Step 1: Prep Berries

Rinse firm blueberries in cold water and remove any stems and leaves. If using frozen berries, be sure they are thawed and drained completely. See recipe notes for more information if using frozen.

Step 2: Blanch Blueberries

In a large pot, bring 3 cups of water to a full rolling boil.

Working in batches, add blueberries to the boiling water and allow to cook for 1 minute before removing with a slotted spoon to a covered bowl to keep the blueberries hot.

Allow the water to come back to a boil between batches.

Once you are done blanching, remove the pot from the heat but do not discard the water. I use the blanching water to be the base for the filling because it’s definitely got some blueberry goodness in it and it doesn’t make sense to discard it and start over with plain water…. when I have hot blueberry water. Ya dig?

Step 3: Make the Filling

In a small bowl, measure out and combine sugar, clear jel, nutmeg, cinnamon, and salt.

Add the clear jel mixture to the hot blanching water.

Whisking constantly, return stock pot to medium heat and bring mixture to a simmer. Once it thickens, add fresh lemon juice & zest, and allow to simmer for 1 minute while whisking.

Remove pan from heat and fold in blueberries.

Step 4: Canning

Wash pint or quart canning jars and lids in hot soapy water. Rinse well and set aside to fill.

Ladle pie filling into prepared pint or quart jars, leaving a generous 1 1/2 inch of headspace, filling to about the shoulder of the jar. Because this pie filling is made with clear jel, the heat from the canning process causes the clear jel to cook further and expand. If you leave less headspace, you have a huge chance for siphoning and also lids blowing off completely. Remove any air bubbles and add more pie filling to maintain headspace.

Wipe jar rims thoroughly and add a lid and secure with a screw band.

Process both pint and quart jars in a boiling water bath or steam canner for 30 minutes, adjusting processing time for elevation if necessary.

Once canning time is complete, shut off heat and remove canning pot lid and allow jars to cool for 10-15 minutes before removing jars completely from the hot water. This helps to slow the cooling process a bit to prevent any siphoning that likes to happen when you can using a thickener like clear jel.

Remove jars from hot water to a heat proof surface lined with a towel and allow to cool undisturbed for 12-24 hours.

Step 5: Storing

After cooling, remove bands and test seals, wash jars, label, and store in a cool dark place away from direct sunlight. Room temperature as fine as long as they’re not in extreme temperatures.

Any jars that did not seal can be refrigerated to use soon or frozen. I don’t recommend reprocessing as the texture and structure of the filling changes and isn’t great.

Recipe Notes:

If you don’t have clear jel, which is the only “approved” thickener for use in home canning, you can use cook type corn starch or thermflo. Just know it’s an unapproved ingredient and would be considered rebel canning. Also be sure the thickener you do you is “cook type” and not “instant” as instant will turn to a liquid after the canning process.

To use:

This blueberry pie filling recipe isn’t just for pies, but plan on 1 quart of pie filling for a regular sized pie pan. I normally use 2 quarts in my pyrex dish only because I like my pies to be mounded looking and not flat on top, so go with what you want here. For a double crust pie, I bake at 350F for around 45 minutes and the pie is perfect.

This pie filling can be used to top french toast or pancakes, cheesecake, used for camper pies, yogurt, angel food cake, and so much more. Think outside the box. Don’t get hung up on the recipe name and think they’re only for pies because we use them more frequently for just about everything else BUT pies :D Although when I do make them, it is the BEST blueberry pie! All fruit pie fillings are a fantastic way to preserve fruit and have an enjoyable textured and flavored product later on.

I have never tested this recipe with frozen blueberries, but I would imagine it would work. Thaw them completely and skip the blanching process. They should work fine but don’t expect identical results to if you would use fresh berries.

Easy Homemade Blueberry Pie Filling Canning Recipe

Print Pin Rate

Prep Time: 10

Cook Time: 20

Canning Time: 30

Total Time: 1

Servings: pints

Author: Ruby – Red Feather Farm

Equipment

steam canner
Pint or Quart Canning Jars
Canning lids & screw bands
jar funnel
jar lifter

Ingredients

7 pints blueberries
3 cups water
1/4 – 2 cups sugar
3/4 cup clear jel
3 Tbs lemon juice
1 tsp nutmeg
1 tsp cinnamon
1 tsp salt
lemon zest optional

Instructions

Wash, rinse, and drain blueberries.
Bring 3 cups of water to a boil in a stock pot. Add blueberries in batches, blanching for 1 minutes, removing from water with a slotted spoon, and covering to keep warm. Allow water to return to a boil between batches.
Remove water from heat when blanching is finished.
In a small bowl, measure out clear jel, sugar, and spices. Whisk together.
Add clear jel mixture to blanching liquid. Whisking constantly, return stock pot to medium heat and bring mixture to a simmer.
Once it thickens, add lemon juice, and allow to simmer for 1 minute while whisking.
Remove pan from heat and fold in blueberries.
Ladle pie filling into pint or quart jars, leaving 1 1/2 inch headspace. Debubble well.
Wipe rims with vinegar soaked cloth, add lids and bands.
Water bath for 30 minutes, adjust time for altitude if needed. After processing time is complete, turn heat off and allow pot to sit for 10 minutes before removing lid from canning pot and allowing it to 10 more minutes and then removing jars. Allow to cool 18-24 hours before checking seals and storing. If unsealed, eat, refrigerate and use soon, or freeze.

Notes

Sugar content is adjustable based on sweetness of berries. Use thickener of choice, but know clear jel is the only approved thickener for canning. Be sure and use cook type thickener and not instant.