Canned Blueberry Pie Filling
Capture the essence of summer's sweetness with this homemade Canned Blueberry Pie Filling, a perfect way to preserve the rich, juicy flavor of fresh or frozen blueberries for year-round enjoyment. This recipe combines plump blueberries with a velvety, glossy sauce made from Clear Jel, sugar, and a hint of warm spices like cinnamon and nutmeg for an optional extra layer of aroma and depth. With just 15 minutes of prep and easy instructions for canning, you'll have a stash of pie filling ready for baking effortless pies, topping cheesecakes, or adding a luscious swirl to your morning yogurt. The infusion of lemon juice adds a bright tang that balances the sweetness, making every bite irresistibly vibrant. Perfect for meal preppers and dessert lovers alike, this recipe ensures your homemade blueberry creations will be the star of any season.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups Fresh or frozen blueberries
- 1.5 cups Granulated sugar
- 0.5 cup Clear Jel (cook type)
- 2.5 cups Cold water
- 0.333 cup Lemon juice
- 0.5 teaspoon Ground cinnamon (optional)
- 0.25 teaspoon Nutmeg (optional)
Instructions
Wash and sort the blueberries, removing any stems or damaged fruit. If using frozen blueberries, no need to thaw them—just proceed with the recipe.
In a large pot, whisk together the granulated sugar, Clear Jel, cinnamon (if using), and nutmeg (if using). Gradually stir in the cold water until the mixture is smooth and lump-free.
Place the pot over medium heat and cook the mixture while stirring constantly. It will thicken as it heats. Cook until it's bubbling and thickened, around 5-7 minutes.
Stir in the lemon juice and cook for an additional 1-2 minutes, continuing to stir.
Gently fold in the blueberries and cook for another 3-5 minutes until the berries are heated through and the mixture is evenly combined.
Remove the pot from heat and carefully ladle the hot filling into sterilized canning jars, leaving about 1 inch of headspace.
Wipe the jar rims clean with a damp cloth, place sterilized lids on top, and screw on the bands until fingertip tight.
Process the jars in a boiling water bath canner for 30 minutes, adjusting for altitude if necessary.
After processing, carefully remove the jars from the water and let them cool on a towel or heat-safe surface for 12-24 hours. Check that the lids have sealed properly before storing.
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any jars that did not seal and use within 1-2 weeks.
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 32 mg | 1% | |
| Total Carbohydrate | 544.3 g | 198% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 390.7 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
