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A slice of blueberry pie on a plate.

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!
Prep Time10 mins
Cook Time5 mins
Processing Time30 mins
Total Time45 mins
Servings: 4 pies
Calories: 1084kcal
Author: Amy Duska

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.

Notes

This recipe was adapted from the National Center for Food Preservation website.

Nutrition

Serving: 1quart | Calories: 1084kcal | Carbohydrates: 276g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 422mg | Fiber: 13g | Sugar: 214g | Vitamin A: 280IU | Vitamin C: 59mg | Calcium: 43mg | Iron: 2mg