How to can Blueberry Pie Filling to use all year

This year is the first year that I’ve canned pie filling (or anything actually 😛) and I will be canning pie filling from now on! A friend gave me some canned apple pie filling and then I made blueberry pie filling and it has been awesome to have it these past few months. I’ve made pies, bars, turnovers, and crisps and they were all so easy with the canned fillings.

This recipe is super easy to do and we were able to use frozen blueberries a couple of months after we picked them fresh in Michigan! We picked a TON of blueberries, ate our weight in them while picking, and then froze the rest for future use. My daughter and I made some Mini Blueberry Pies before we made this pie filling too so be sure to give that recipe a try so you can compare fresh vs canned filling.

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Clear Jel vs Sure Jell

When I was first learning about canning pie filling I kept reading that I needed a thickening agent called Clear Jel. I looked for it at the store but could never find it (spoiler alert: still can’t find it, look on amazon here) I did, however, find a lot of Sure Jell, which I had used before in some jam recipes. I’m glad I did a little research before I just made a quick swap because they are two things used for canning but they are very different!

Sure Jell will set your jams and jellies while Clear Jel will be a thickening agent (used instead of flour, cornstarch, tapioca, etc.) for your pie. If you can using one of your traditional thickeners your filling will goop up and won’t be too tasty, that’s when you bust out the Clear Jel! Do yourself a favor and order some so you have it on hand when canning season starts. Make sure to get the regular kind and not instant, so it will work properly.

How to Make it…

First of all, I did this recipe twice because we had so many frozen blueberries. I ended up with 8 1/2 quarts of blueberry pie filling 😍. I would have just doubled it if we had pots that were big enough. My dad and my husband both like to help can and cook so I am lucky! It’s always easier to do this sort of thing with a little bit of assistance.

We’re still beginners with this whole canning thing so we don’t have any of the fancy equipment, although trust me I have a lot on my wish list. We were also in the middle of moving so we just used what we had available (which is why we had to boil the berries in two separate medium-sized pots instead of a large one!). So, if you’re a beginner, don’t worry about having anything special. Use what you have!

Get started by boiling your jars and lids in a large pot. We just let them gently boil the whole time and then took them out (very carefully…my husband’s job) when we were ready to ladle the blueberry pie filling in.

In another large pot (or two medium ones 😛) boil water and add the blueberries. Cook for 1-2 minutes and then drain them. Use a colander and a bowl or pot underneath so you can save 4 cups of berry water. If you forget, it’s no big deal, just use regular water. Cover the berries to keep them warm.

Here’s the good part…

In a pot, mix together the sugar and clear jel. Whisk in the blueberry water and heat over medium-high heat until it boils, stirring constantly. Reduce the heat so the mixture is gently boiling. When the mixture starts to thicken add the lemon juice and cook for about 1 more minute. Continue to stir constantly, it gets thick pretty quickly!

Turn off the heat and mix in the blueberries. Ladle the blueberry pie filling into the jars, leaving about 1 inch of headspace in each jar. Process the jars for 30 minutes. Allow the jars to cool and then store them in a cool dry place.

Upside Down Canning-Why I no longer use this method

When I first started canning jams I was researching a way to do it successfully without having a pot large enough to do a water bath in. I found out that there is a way to seal your jars without a water bath. You CANNOT use this method with all types of canning though and that is important to mention.

*EDIT* Although I successfully canned using this method a couple of times in a pinch, I no longer do this. I had something come unsealed because this method doesn’t always hold its seal as well as the water bath method. I no longer use this method and don’t recommend it now that I’ve learned that it isn’t as reliable. If you do end up using this method, make sure to store your jars without the rings. If one of your jars comes unsealed, you know it right away. When you store your jars with the ring on them, they can unseal and then reseal without you knowing.

For Pie or For Ice Cream?

Now that you’re done making the pie filling the biggest question on your mind should be: How do I eat it?! There are so many things you can do with this filling and I hope you’ll try them all. You can use it to make a blueberry pie or berry bars, eat it over ice cream or cheesecake, or if you’re feeling extra frisky, eat it with a spoon! The last option is a must at the end of each jar! Gotta get every last bit out, right? This is my daughter’s favorite part. The last thing I made with it was berry bars!

Stay Tuned for More Blueberry Pie Filling Recipes!

Keep in touch for more recipes using this blueberry pie filling & others! I’m really loving the fun of gardening, harvesting, and canning and I can’t wait to keep exploring. Let me know if you’re going to try this and don’t forget to follow me on Instagram for more @sam.thatsme

Canned Blueberry Pie Filling

This blueberry pie filling is a winner in my book! We use this filling all year long for pies, bars, and other desserts with no prep work once the filling is canned. It's so easy to do and makes for yummy desserts later on. Eat it over ice cream or straight out of the jar if you want!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Canning Time 30 minutes mins

Total Time 40 minutes mins

Servings 4 quarts

Equipment

• 4 quart sized jars and lids
• funnel

Ingredients

  

• 14 cups blueberries fresh or frozen, washed and de-stemmed
• 3 1/3 cup sugar
• 1 1/3 cup clear jel
• 1/4 cup lemon juice
• 4 cups blueberry water (or regular water) reserved when you boil the blueberries

Instructions

 

• In a large pot, boil jars and lids in water
• In another large pot, bring water to a boil. Add blueberries and cook for 1-2 minutes.
• Drain the blueberries using a colander and a bowl to catch the water. Keep the blueberries warm and reserve 4 cups of blueberry water.
• In the same pot, mix together sugar and clear jel. Pour in water and whisk. Heat over medium-high heat until it boils. Reduce heat so the mixture is gently boiling, stirring constantly.
• When the mixture starts to thicken (happen fairly quickly), add the lemon juice and cook for about 1 more minute, stirring constantly.
• Turn off the heat and mix in the blueberries.
• Ladle the blueberry pie filling into the jars, leaving about 1 inch of headspace in each jar. Process the jars for 30 minutes. Allow to cool and store in a cool, dry place.