Homemade Blueberry Pie Filling for Canning
An easy canning recipe with minimal prep, you'll love this in cobblers, on top of cheesecakes, and swirled into vanilla ice cream. Makes 4 quarts.
Equipment
- Large canning pot with rack (see my canning recommendations here)
- Canning jars (4 quart size), lids, and rings
Ingredients
- 14 cups fresh blueberries washed and drained
- 2¾ cups granulated sugar
- 1 cup ClearJel a cornstarch derivative used for canning
- 2½ cups cold water
- ½ cup bottled lemon juice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Prepare for canning: Heat 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.
- 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, cinnamon, and nutmeg and return to a boil for 1 minute, continuing to stir.
- Add the blueberries. Add the fruit and stir gently to mix. Return to a boil, then remove from heat. They will quickly change color from the heat in the pan, do not continue to cook!
- 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.
Notes
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.
This blueberry pie filling is safe for home canning thanks to the acidity of the lemon juice, so do not reduce it.
Always be sure to follow all safety guidelines when home canning.
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!
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!