DIY Canned Blueberry Pie Filling
Homemade blueberry pie filling is just as delicious in a pie crust as it is in your oatmeal or over ice cream. This recipe doesn’t use any special canning equipment, so it’s great for first-time canners.
Serves: 24Prep: 30 minutesCook: 45 minutesTotal: 1 hour 15 minutesDifficulty: Medium
- 12 cups blueberries
- 3 1⁄4 cups sugar
- 1 1⁄4 cups Clear Jel
- 3 1⁄2 cups water
- 1⁄4 cup lemon juice
- 1 teaspoon ground cinnamon
- String extra canning jar rings together to create a rack; place on bottom of stock pot deep enough to submerge jars with at least 2” of water on top. Place 6 pint-size jars in stock pot; fill with water until submerged. Place over high heat. Bring to simmer; turn off heat.
- In large pot, cover blueberries with enough water to submerge. Bring to boil; cook 1 minute. Drain water from blueberries. Set aside.
- In large pot over medium-high heat, combine sugar, Clear Jel and water. Whisk until smooth. Let gently boil until thickened.
- Stir in lemon juice and cinnamon. Cook 1 minute, stirring constantly. Fold in blueberries. Remove from heat. Divide mixture into warmed jars, leaving about 1” headspace.
- Wipe rims to ensure a clean seal. Top with lids and rings. Place in stock pot, upright, on jar rack.
- Completely submerge jars with 2” of water on top, adding more water if needed. Bring water to boil; lower heat to simmer. Cover with lid to process jars for 30 minutes.
- Turn off heat. Let rest 5 minutes.
- Carefully remove jars from water; set aside to cool completely.
- Store in cool, dark place.