Blueberry Pie Filling Recipe
Servings: 4 pies
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.
Nutrition Facts
Blueberry Pie Filling Recipe
Amount Per Serving (1 quart)
Calories 1084
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 23mg1%
Potassium 422mg12%
Carbohydrates 276g92%
Fiber 13g54%
Sugar 214g238%
Protein 4g8%
Vitamin A 280IU6%
Vitamin C 59mg72%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Video
Notes
This recipe was adapted from the National Center for Food Preservation website.