Whether you’re craving a classic blueberry pie, a fruity addition to your cheesecake, or a swirl of goodness in your vanilla ice cream, this easy-to-follow canning recipe is perfect. Get ready to enjoy the taste of summer all year round.
Table of contents
❤️ Why you’ll love this recipe
- Great Flavor: Sweet and tangy flavors in every spoonful, thanks to the abundance of fresh blueberries.
- Simple Preparation: With minimal prep time and easy-to-follow instructions, this recipe is perfect for both novice and experienced canners.
- Versatile: Use this delectable blueberry pie filling in a wide range of desserts, from cobblers to cheesecakes to bars, and of course, a classic pie
🧂 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for this canning reicpe:
- Fresh blueberries, washed and drained
- Granulated sugar
- ClearJel (a corn starch derivative used for canning)
- Cold water
- Bottled lemon juice
- Ground cinnamon
- Ground nutmeg
🥣 Equipment
- Large pot
- Whisk
- Canning jars (quart size), lids, and rings
- Canning funnel
- Ladle
- Jar lifter
- Large canning pot with rack
🍴Instructions
Before you begin, get out your canning equipment and prep what you can. Prepare your canning equipment by heating the jars in either the oven, hot water, or the dishwasher. Warm the lids in a small pot over low heat. Keep everything hot until ready to use.
Step One: make the syrup
Prepare the blueberries by placing them in a large pot, setting them aside for later.
In a medium saucepan, whisk together the sugar and ClearJel to make a syrup. Add water and whisk until the mixture is smooth. Over medium heat, bring the syrup to a boil while stirring constantly. Once boiling, add the lemon juice and let it boil for 1 minute, continuing to stir.
It will be quite thick but will smooth out once you mix with the berries.
Step Two: mix the filling
Add the cinnamon and nutmeg to the syrup, followed by the blueberries. Gently stir the mixture to combine. Bring it to a boil once again, and then remove from heat.
Step three: put into jars
Using a canning funnel and ladle, fill each jar with the blueberry filling, leaving a 1-inch headspace at the top. Wipe the rims of the jars with a clean cloth. Apply the lids and screw on the rings until they are fingertip-tight.
Step Four: process
Process the jars by placing them in the canning pot, ensuring they are completely covered with water. Bring to a boil and process quart jars for 30 minutes. Once done, remove the jars and let them cool.
As the jars seal, you will hear them pop and you won’t be able to press down on the lid. If any don’t seal, place them in the fridge when cooled to room temp and use within a few weeks.
🥫 Storage instructions
Properly canned and stored, this homemade blueberry pie filling can maintain peak quality for 12 to 18 months. Store the jars in a cool, dark place, such as a pantry or cupboard. If you prefer to freeze the filling, use freezer-safe containers or freezer bags, leaving some headspace to allow for expansion. Thaw frozen filling in the refrigerator before use.
🔍 FAQs
The lemon juice plays a crucial role in maintaining the acidity level necessary for safe canning. It is not recommended to reduce the amount
After the jars have cooled, check the seals by pressing the center of the lids. Properly sealed lids should not flex up and down. Any jars that do not seal properly should be refrigerated and used first.
“Fingertip tight” is a term used in canning to describe the proper level of tightness when applying the canning jar lids and rings. It means that you should tighten the rings until they are comfortably snug using just your fingertips, without applying excessive force. The goal is to create a seal that is secure enough to prevent leaks during processing but not overly tight, allowing air to escape and creating a vacuum seal once the jars cool. It’s important not to overtighten the lids, as it can interfere with the sealing process.
👩🏻🍳 Expert tips
- Make sure your filling, jars, and lids are hot. If anything is cold, it’s likely to crack when it hits the boiling water.
- Use fresh blueberries at their peak ripeness for the best flavor and texture.
- Be sure to sterilize the jars and keep them hot before filling to ensure proper canning.
- Use a canning funnel to avoid spills and mess while filling the jars.
- Leave a 1-inch headspace at the top of each jar to allow for expansion during processing and storage.
📘 more berry canning Recipes
- Triple Berry Jam
- Strawberry Lemonade Concentrate
- Small Batch Strawberry Jam
- Old Fashioned Blackberry Jam
🍽 Serve it with
- Classic Blueberry Pie: Fill a pre-baked pie crust with the homemade blueberry filling and add a top crust. Bake until the crust is golden and the filling is bubbly.
- Cheesecake Topping: Spoon the luscious blueberry filling over a creamy cheesecake for a burst of fruity goodness.
- Churn into vanilla ice cream with Golden Oreos to make an amazing 4th of July ice cream.
📖 Here’s the recipe
Homemade Blueberry Pie Filling for Canning
Equipment
- Large canning pot with rack (see my canning recommendations here)
- Whisk
- Canning jars (4 quart size), lids, and rings
- Canning funnel
- Ladle
- Jar lifter
Ingredients
- 14 cups fresh blueberries washed and drained
- 2-3/4 cups granulated sugar
- 1 cup ClearJel a corn starch derivative used for canning
- 2 1/2 cups cold water
- 1/2 cup bottled lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Prepare the blueberries: Place the blueberries in a large pot. Set aside.
- Make the syrup: In another large pot, whisk together the sugar and ClearJel. Add the water, and whisk until smooth. Over medium heat, bring the mixture to a boil, stirring constantly. Once boiling, add the lemon juice and return to a boil for 1 minute, continuing to stir.
- Combine ingredients: Add the cinnamon and nutmeg to the syrup, followed by the blueberries. Stir gently to mix. Return to a boil, then remove from heat.
- Prepare for canning: Sterilize your jars by boiling in a large canning pot for 10 minutes. Warm your lids in a small pot over low heat. Keep everything hot until ready to use.
- Fill the jars: Using a canning funnel and ladle, fill each jar with the blueberry filling, leaving a 1-inch headspace at the top. Wipe the rims of the jars with a clean cloth. Apply the lids and screw on the rings until they are fingertip-tight.
- Process the jars: Place the jars in the canning pot, ensuring they are completely covered with water. Bring to a boil and process quart jars for 30 minutes. Remove the jars and let them cool.
- Check the seals: Once the jars have cooled, check the seals to ensure they have properly sealed. Lids should not flex up and down when pressed in the center. Any jars that do not seal properly should be refrigerated and used first.
- Store your pie filling: Store your jars in a cool, dark place. Properly canned and stored, this blueberry pie filling should maintain peak quality for 12 to 18 months.
Video
Notes
When you’re ready to use the filling, simply empty the contents of one jar into a pre-baked pie crust, add a top crust if desired, and bake until the crust is golden and the filling is bubbly. Enjoy!
