Blueberry Pie Filling Recipe
Learn how to make the best Blueberry Pie Filling at home, with water bath canning instructions. This recipe makes enough filling for you to enjoy 4 delicious Blueberry Pies anytime of the year!
Ingredients
- 14 cups blueberries, fresh not frozen 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
Blueberry Pie Filling
- In a large stockpot, whisk the sugar, cinnamon, nutmeg and Clear-Jel to combine. Add the water to the stockpot and turn the burner on to medium heat. Stir the mixture constantly until it's starts to bubble and thicken.
- Add the lemon juice and continue to boil, stirring constantly, for 1 minute. Stir in the blueberries and turn burner off.
Water Bath Canning Instructions
- Fill 4 quart jars, leaving a 1 to 1.5 inches of headspace.
- Wipe the rim of the jars with a clean, wet napkin to remove any food residue. Center a lid on top of each jar and screw the rings on until "finger-tight".
- Process in a boiling water bath for 30 minutes at 0-1,000 feet, 35 minutes at 1,001-3,000 feet, or 40 minutes at 3,001 or more feet above sea level.See our Guide to Water Bath Canning for more detailed canning instructions.
To Use Pie Filling
- Pour the pie filling into an unbaked pie crust in a 9" pie plate. Cover with a second crust, trim and flute the edges. Brush with egg wash and place the pie on a baking sheet to catch any spills.Bake at 425°F for 20 minutes. Cover the edges with a pie shield, turn down oven temperature to 375°F and bake an additional 30-40 minutes or until the crust is golden and the filling is bubbly and hot.
Video
Notes
This recipe was adapted from the National Center for Food Preservation website.
Nutrition
Serving: 1quartCalories: 1084kcalCarbohydrates: 276gProtein: 4gFat: 2gSaturated Fat: 1gSodium: 23mgPotassium: 422mgFiber: 13gSugar: 214gVitamin A: 280IUVitamin C: 59mgCalcium: 43mgIron: 2mg