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Home / Pie Fillings / Blueberry Pie Filling

Blueberry Pie Filling

Filed Under: Pie Fillings, Seasonal Summer Tagged With: Blueberries, Clearjel, Thickeners

Blueberry Pie Filling 006

This pie filling is so fresh and delicious, it’s like opening a jar of high summer. If you close your eyes for a minute, the pure fruit smell with no commercial taints to it will have you thinking you’re in the middle of a field of berries on a hot summer day.

You may wish to double or triple this recipe to get a full canner load: if so, just do your calculations on paper first before proceeding so that you aren’t trying to do mental gymnastics in the thick of things.

Contents hide
  • 1 The recipe
  • 2 Blueberry Pie Filling
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
    • 4.1 Using frozen blueberries
    • 4.2 No substitute for Clearjel
  • 5 Recipe source
  • 6 Nutrition information
    • 6.1 Regular version
    • 6.2 Sugar-free version
  • 7 Cooking with canning

The recipe

Jar size choices: Either half-litre (1 US pint / 500 ml/ 16 oz) OR 1 litre (US quart / 32 oz)

Processing method: Water bath or steam canning

Yield: 4 x half-litre (US pint) jars

Headspace: 3 cm (1.25 inches)

Processing time: 30 minutes

Print

Blueberry Pie Filling

Yield: 4 x half-litre (US pint) jars
Course Dessert
Cuisine American
Keyword Blueberries, Pie Filling
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Total Time 50 minutes minutes
Servings 4 x half-litre (US pint) jars
Calories 652kcal
Metric - US Customary

Ingredients

  • 2 kg blueberries (7 cups / 4.5 lbs)
  • 500 ml water (2 cups / 16 oz)
  • 350 g sugar (white. 1 ⅔ cups / 12 oz) OR 1 ⅔ cups / 40 g Splenda OR 2 teaspoons liquid stevia
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest (optional)
  • 6 drops blue food colouring (optional)
  • 4 drops red food colouring (optional)
  • 75 g Clearjel (⅔ cup / 2.5 oz)
Metric - US Customary

Instructions

  • Fill a large pot half full of water. Bring to a rolling boil, add blueberries. When the water returns to the boil, start timing 1 minute. Then drain the berries out (discard the blanching water), return them to the pot, and cover the pot to keep the berries warm.
  • In a separate large pot, add the fresh water, sugar, lemon juice and zest (if using), and food colouring (if using). Stir well. Sprinkle the Clearjel over the surface; whisk well to mix all in.
  • Put on stove burner, stirring very constantly. As soon as it starts to heat up, the Clearjel will thicken very suddenly on you. Keep whisking then remove from heat.
  • With a spoon, carefully fold in the drained warm blueberries.
  • Ladle into heated half-litre (1 US pint / 16 oz) jars or 1 litre (1 US quart / 32 oz) jars.
  • Leave 3 cm (1 ¼ inch) headspace.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process either size jar for 30 minutes; increase time as needed for your altitude.

Nutrition

Serving: 1g | Calories: 652kcal | Carbohydrates: 169.5g | Protein: 3.9g | Fat: 1.8g | Saturated Fat: 0.1g | Sodium: 9mg | Fiber: 12.1g | Sugar: 137.4g

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

More information about Sugar and Salt-Free Canning in general.

What is the shelf life of home canned goods?

Recipe notes

  • Blueberries can have a dull blue colour that can make the pie filling look unappealing; the food colouring can restore the expected “natural” colour to it. If using food colouring is not something you choose to do in your kitchen, omit.
  • This pie filling can turn out quite thick. The second time you make it, you may wish to cut back a bit on the Clearjel. It is safe to do so if you do.
  • They want that little bit extra headspace in this recipe because the filling does expand a bit during processing.
  • If you really want to keep the calories light, try making your pie crust (or tart shells) with 3 or 4 sheets of filo pastry instead of short-crust pastry. Delicious!
  • You may use frozen blueberries. See below.
  • You can reduce the sugar, or use the same volume amount of granulated Splenda®,  or 1 to 2 teaspoons of liquid stevia, or another sugar alternative. For stevia, we’d recommend Better Stevia liquid stevia.
  • How much sweetener you need will depend on the tastes of your crowd and how sweet / tart that particular batch of fruit was.
  • Want to make this without the thickener? Just can regular canned blueberries, and find a recipe to turn them into a pie filling at time of use.

Using frozen blueberries

So Easy to Preserve says, “Frozen blueberries can be used in the above recipe. Follow the same basic recipe, making the following adjustments. Select unsweetened frozen blueberries if possible. If sweetened fruit is used, rinse the fruit while it is still frozen. As the fruit thaws, collect any juice and use it for part of the water specified in the recipe. Use ¼ cup [Ed: 4 tablespoons / 30 g]  Clearjel for one quart; 1 ¾ cups [Ed: 210 g /  7.5 oz] for seven quarts.”

No substitute for Clearjel

You can’t use flour or cornstarch etc, in this recipe, only Clearjel.

Pamela Schmutz at Clemson University explains:

The recipes for fruit pie fillings all use a modified food starch called Clear Jel®. This starch produces the correct thickening, even after the fillings are canned and baked. Other starches, such as cornstarch, break down and result in a runny filling. Clear Jel® must be used as the thickener in these recipes; there is no substitution. Do not use any other form of Clear Jel®, such as Instant Clear Jel®.” [1] Schmutz, Pamela. Pie Fillings. Georgia: Clemson University Extension. HGIC 3160. August 2010. Accessed August 2015.

Recipe source

  • Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 171.
  • Bernardin Guide to Home Preserving. Toronto, Canada: Bernardin Ltd. 2013. Page 40. (Allows 1 litre size, for same processing time.)
  • Blueberry Pie Filling. In: United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 2 – 27.
  • Blueberry Pie Filling. In: Andress, Elizabeth L. and Judy A. Harrison. So Easy to Preserve. University of Georgia Cooperative Extension. Bulletin 989. Sixth Edition. 2014. Page 108.

Blueberry Pie Filing 003

Blueberry Pie Filling 005

Nutrition information

Serving size: 1 x ½ litre (US pint / 2 cups / 16 oz) jar

Regular version

Per ½ litre:

  • 652 calories, 9 mg sodium

Blueberry Pie Filling Nutrition Regular

Sugar-free version

Per ½ litre:

  • 323 calories, 9 mg sodium
  • Weight Watchers PointsPlus®: 9 points

Blueberry Pie Filling nutrition

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.

Cooking with canning

Some people say to take a jar of blueberry pie filling, empty into a bowl, then fold in a drained half-litre (1 US pint) jar of plain canned blueberries, and use that, for a really fruity and generous blueberry pie.

Blueberry Crumble

Blueberry Pie Filling 004

References[+]

References
↑1 Schmutz, Pamela. Pie Fillings. Georgia: Clemson University Extension. HGIC 3160. August 2010. Accessed August 2015.
Tagged With: Blueberries, Clearjel, Thickeners

Filed Under: Pie Fillings, Seasonal Summer Tagged With: Blueberries, Clearjel, Thickeners

Reader Interactions

Comments

  1. Billi

    June 26, 2022 at 11:16 pm

    5 stars
    This recipe is delightful. The taste is a little bit of summer in July. I found the instructions within this recipe to be very helpful in accomplishing a wonderful product. I look forward to sharing this with friends and family.

    Reply
  2. Robert

    April 30, 2022 at 11:02 pm

    5 stars
    Would it be possible to leave out the Clear-Jel entirely if you plan to thicken the pie filling after unsealing the can? Is there any effect on the safety of the final product without the Clear-Jel?

    Reply
    • Healthy Canning

      July 25, 2022 at 8:56 pm

      Just can regular blueberries, and at time of use turn them into a pie filing. Directions are here: https://www.healthycanning.com/canning-blueberries

      Reply
  3. karin galm

    July 09, 2021 at 12:52 am

    hello
    im making it now for the first time…………i dont think today was a canning day for me. things just went nuts in the kitchen. the worst thing was i dropped two lids inbetween the counter and the stove so i got one back with the magnet. and i couldnt find the other one. then the fire alarm went off………..i couldnt see anything on the stove smoking. and then i saw smoke. underneath my pot stuck on the bottom was the lid burning…………..omg. so i carried on………..then i got that thing you put in the jar so the filling goes in………right. i had a green one handy and put in it a jar and it got stuck…of course it did. so i needed another jar, etc etc. im hoping the one jar is ok. i think maybe cinnamon next time . ive made sour cherry pie filling with almond extract and clear jel. its the best. dont use cornstarch or tapioca etc. you taste it. thanks…………..kari

    Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.
3.38 from 85 votes (83 ratings without comment)

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