Homemade Blueberry Pie Filling for Canning: Preserve Summer in a Jar

Homemade Blueberry Pie Filling for Canning: Preserve Summer in a Jar

There’s nothing quite like the taste of fresh blueberries bursting with sweetness and kissed by sunshine. When blueberry season rolls around, I always make room in my pantry for jars of homemade blueberry pie filling. It’s like bottling up summer for those cozy fall and winter pies—or just spooning over cheesecake, waffles, or yogurt. Today, I’m sharing my go-to blueberry pie filling recipe that’s perfect for water bath canning and easy to make in a big batch.

Why Make Your Own Blueberry Pie Filling?

Store-bought fillings are often overly sweet and packed with preservatives. Making your own allows control over the ingredients, flavor, and consistency. Plus, it’s a satisfying way to preserve seasonal fruit and stock your shelves for year-round desserts.

Ingredients You’ll Need:

6 cups fresh or frozen blueberries (rinsed and drained)
1 ½ cups granulated sugar (adjust to taste)
¼ cup lemon juice (bottled for consistent acidity)
¼ cup Clear Jel (for thickening; do not use cornstarch for canning)
¾ cup cold water
½ teaspoon cinnamon (optional but cozy!)

How to Make Blueberry Pie Filling:

Prep Your Jars
Sterilize your canning jars and lids. Keep them hot until you are ready to use.
Make the Filling
In a large saucepan, whisk Clear Jel and sugar together. Stir in water and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
Add the Blueberries
Gently fold in the blueberries and cook for 2–3 minutes until heated through. Don’t overcook—you want whole berries, not mush.
Fill Your Jars
Ladle the hot filling into jars, leaving 1 inch headspace. Remove air bubbles, wipe rims, and place lids and rings (finger-tight).
Water Bath Process
Process pints or quarts in a boiling water canner for 30 minutes (adjust for altitude if needed).
Cool and Store
Let jars rest undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark place.

Tips for Perfect Pie Filling:

Use Clear Jel – It’s the only thickener approved for safe home canning.
Adjust sweetness – If your berries are sweet, you can reduce the sugar.
Get creative – Add a pinch of nutmeg, vanilla extract, or even a splash of almond extract for flavor twists.

Ways to Use Blueberry Pie Filling:

Bake it into a buttery pie crust for a classic dessert
Swirl into cheesecakes or overnight oats
Serve warm over pancakes, crepes, or French toast
Spoon into mini tart shells for quick treats

Closing Thoughts:
Homemade blueberry pie filling is a true pantry treasure. There’s something so comforting about seeing those jars lined up on the shelf, knowing you’ve captured a piece of summer to enjoy all year long. If you try this recipe, let me know how it turns out—or tag me if you share your beautiful jars on social media!

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