If you’re a fan of homemade desserts, particularly pies, you know how essential a good pie filling is. A perfect blueberry pie filling can turn a simple pie into a family favorite. Today, we’re going to guide you step-by-step through the process of creating the best homemade blueberry pie filling, and we’ll also show you how to preserve it for use all year long through water bath canning. This method will allow you to enjoy fresh blueberry pie even when blueberries aren’t in season, ensuring that you never miss out on a slice of deliciousness.

What Makes This Recipe Special?

This blueberry pie filling recipe combines fresh, juicy blueberries with a mixture of sugar, spices, and Clear Jel for a thick, stable filling. Clear Jel is the ideal choice for canning because it remains stable under heat and will not separate like cornstarch does. This method guarantees a pie filling that holds its shape and flavor, even after being preserved. You’ll love the ease of making your own pie filling at home and the satisfaction of having it on hand whenever a craving for a blueberry pie strikes.

How To Make

Step 1: Prepare Your Ingredients

Start by gathering the necessary ingredients for your blueberry pie filling:

• 14 cups fresh blueberries (approximately 6 pints)
• 3 ¼ cups granulated sugar
• 1 ¼ cups Clear Jel
• 4 cups water
• ¼ cup + 2 tablespoons bottled lemon juice
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

Ensure that you are using fresh blueberries, as frozen blueberries can release excess water during the cooking process, affecting the consistency of your filling.

Step 2: Make the Pie Filling

In a large stockpot, add your sugar, Clear Jel, ground cinnamon, and nutmeg. Whisk these ingredients together until they are fully combined. This dry mixture will provide the structure and flavor for your filling.

Next, add the 4 cups of water to the pot and turn the burner to medium heat. Stir the mixture constantly to ensure that it doesn’t stick to the bottom of the pot. Continue stirring until the mixture starts to bubble and thicken. This usually takes about 5 minutes.

Once the mixture has thickened, add ¼ cup + 2 tablespoons bottled lemon juice. Stir well and let the mixture boil for an additional minute while you keep stirring. The lemon juice adds a bright, tangy flavor that balances the sweetness of the blueberries.

Step 3: Add the Blueberries

Now, it’s time to stir in the fresh blueberries. Carefully fold the blueberries into the thickened syrup mixture. Once added, turn off the heat and remove the pot from the burner. The residual heat will help the blueberries release their juice, creating the perfect consistency for your pie filling.

Step 4: Water Bath Canning Process

To preserve your blueberry pie filling, you can use the water bath canning method, which is a reliable and safe technique for long-term storage.

1. Prepare Your Jars: Sterilize 4 quart-sized jars and make sure they are ready for filling. Ladle the pie filling into each jar, ensuring that you leave 1 to 1.5 inches of headspace at the top of each jar.
2. Seal the Jars: Use a clean cloth to wipe the rim of each jar to remove any residue that could interfere with sealing. Place a lid on each jar and screw on the rings until they are “finger-tight.”
3. Canning the Jars: Carefully place the filled jars into a boiling water bath. The jars should be fully submerged in the water. Process the jars for 30 minutes if you’re at an altitude of 0-1,000 feet, 35 minutes for altitudes between 1,001-3,000 feet, or 40 minutes for altitudes above 3,001 feet.
4. Cooling and Storing: After processing, turn off the burner and let the jars sit in the canner for about 5 minutes. Then, using jar lifters, carefully remove the jars from the water and place them on a kitchen towel to cool. Allow the jars to sit undisturbed for 12-24 hours. Once cooled, check the seals by pressing down on the center of each lid. If it stays down, the jar is sealed. Remove the rings and wash the jars with warm soapy water to remove any food residue.

Tips for Successful Canning

• False Seal Prevention: Avoid leaving the rings on the jars when storing them, as the pressure from the lid can create a false seal, making you think the jar is sealed when it is not.
• Use Bottled Lemon Juice: Always use bottled lemon juice instead of fresh lemon juice when canning to ensure the proper acidity level, which is crucial for food safety.
• Choose Clear Jel: Clear Jel is a special corn starch designed for canning. It is heat stable and doesn’t separate like cornstarch, making it the ideal choice for pie fillings.

Frequently Asked Questions (FAQs)

Q1: Can I use frozen blueberries instead of fresh?

While fresh blueberries are recommended for the best flavor and consistency, you can use frozen blueberries in a pinch. However, they may release more juice during cooking, which could make the filling more runny.

Q2: Can I substitute cornstarch for Clear Jel?

It’s not recommended. Clear Jel is specifically designed for canning, while cornstarch can break down and separate when processed. For the best results, stick with Clear Jel.

Q3: How long will canned blueberry pie filling last?

When properly canned and stored in a cool, dark place, your blueberry pie filling will last for up to 1 year. Always check the seals before use.

Q4: Can I double this recipe?

Yes, you can double the ingredients to make a larger batch of blueberry pie filling. Just make sure to adjust your processing time if needed and ensure all jars are sealed properly.

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Simple Blueberry Pie Filling Recipe

This easy recipe makes enough homemade blueberry pie filling to create 4 delicious pies. Using the water bath canning method, you’ll have fresh pie filling available all year long, no matter the season.

Preparation Time: 10 minutes
Cooking Time: 5 minutes
Canning/Processing Time: 30 minutes

Ingredients:

• 14 cups fresh blueberries (6 pints)
• 3 ¼ cups granulated sugar
• 1 ¼ cups Clear-Jel
• 4 cups water
• ¼ cup + 2 tablespoons bottled lemon juice
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

Instructions:

1. In a large stockpot, whisk together the sugar, cinnamon, nutmeg, and Clear-Jel.
2. Add the water and cook over medium heat, stirring constantly until the mixture starts to thicken.
3. Add the lemon juice and stir for another minute.
4. Fold in the blueberries and remove the pot from the heat.
5. Ladle the filling into sterilized quart-sized jars, leaving 1-1.5 inches of headspace.
6. Wipe the rims of the jars clean, place the lids on, and screw on the rings until finger-tight.
7. Process the jars in a boiling water bath for 30 minutes (adjust for altitude).
8. Let the jars cool for 12-24 hours, then check the seals and store.

To Bake a Pie:

1. Line a 9″ pie plate with an unbaked pie crust.
2. Pour 1 quart of blueberry pie filling into the crust and cover with a second pie crust.
3. Trim and flute the edges, brush with an egg wash, and bake at 425°F for 20 minutes.
4. Reduce the temperature to 375°F and bake for an additional 30-40 minutes or until the crust is golden and the filling is bubbly.

Nutrition (per quart):

• Calories: 1,084
• Carbohydrates: 276g
• Protein: 4g
• Fat: 2g
• Sodium: 23mg
• Potassium: 422mg
• Fiber: 13g
• Sugar: 214g
• Vitamin A: 280 IU
• Vitamin C: 59mg
• Calcium: 43mg
• Iron: 2mg

Enjoy your homemade blueberry pie filling and savor the convenience of having it on hand whenever the craving strikes!