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!
Servings: 4 pies
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.
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