Blueberry Pie Filling

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There is nothing better then having a fresh fruit pie in the middle of January.  I’ve had blueberry, strawberry, and strawberry rhubarb in the middle of winter from other people and it has been wonderful.  Blueberries were super cheap at our local market this week so I bought several quarts and made blueberry pie filling to get me through the winter.

Grab some blueberries and can the Blueberry Pie Filling to enjoy all year long!

My first hurdle was finding Clear Jel.  Apparently they don’t sell it in stores so I had to go searching online for it.  When I finally found it I ordered several packs so I could can several different fresh fruit pie fillings.  This recipe is super easy and does not require any peeling, chopping, or mashing.  I ended up adding the food coloring and I would recommend it as it adds a beautiful color to the filling.  It tastes good too.  It is sweet, but also has sour notes from the berries.

Blueberry Pie Filling (recipe from Ball Complete Book of Home Preserving)
7 c. blueberries
1 2/3 c. sugar
2/3 c. ClearJel
10 drops blue food coloring
3 drops red food coloring
2 T. lemon juice

1.  Prepare the canner, jars, and lids.

2.  Bring water to a boil in a large saucepan.  Add the blueberries and cook for 1 minute.  Drain well and return to pot.  Cover to keep warm.

3.  In a large pot combine the sugar and ClearJel.  Whisk in 2 cups of water.  Add in the food coloring and mix well.  Bring the mixture to a boil then reduce heat.  Boil for about 5 minutes, stirring constantly, until it thickens.  Add in lemon juice and cook for 1 minute.  Remove from heat.

4.  Fold in the warm blueberries.  Ladle hot pie filling into hot jars, leaving 1 inch of headspace.  Remove air bubbles.  Wipe the rim of the jars, center the lid on the jar, and screw band down to fingertip tightness.

5.  Put jars in the canner and boil for 30 minutes with the lid on.  Remove canner from heat.  Wait 5 minutes then remove jars.  Let sit for 12 hours then test the seal.

Makes 4 pint or 8 half pint jars

Delicious Blueberry Pie Filling!



  1. I love canned pie filling as it is such a time saver for me in the winter months. I’m so glad you linked up to the canning week blog party so I could find your site and become your newest follower. Looking forward to future posts from you!!!

  2. I’m having the same problem as you in finding the CLear Gel. Guess I need to break down and order it on line 🙁

    I’ve only made jams and jellies until this year. I made pickles and canned peaches.

    I would love to learn how to can cherries and make cherry pie filling.

    I hooked on canning now and can’t wait to get a pressure canner.

    Loved this post 🙂

  3. I’ve never done any canning, but would definitely be excited to learn. That is such a good idea to can pie filling. I would definitely give that a try.

  4. I’m about to pick a boatload of blueberries tomorrow, so they’re first on my list. I also want to can tomatoes like it’s no ones business

  5. I’m thinking peaches but I am open, I have never tried canning before. YOu can reach me at chelaib(at)hotmail(dot)com.

  6. I’ve canned peaches (planning on canning at least a bushel this year) and tomatoes/salsa.

    I’d love to learn how to can more complex jams, like chocolate raspberry; pie fillings or some veggies–like corn.

  7. I’ve never canned, so really, I’d like to learn about anything! But I think strawberries in the middle of winter would be lovely – we’d love that with breakfast for dinner type meals!

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