Blueberry Pie Filling – makes approx. five pint jars 

The perfect filling for pies, cakes and parfaits!  Depending on the size of your pie pan, shallow or deep, an average size pie requires 4 cups (1 Quart) of pie filling.  The delicious filling is also an excellent topper for vanilla ice cream or for making individual sized pastry tarts.


2 cups water

7 cups blueberries

1 2/3 cups raw granulated sugar

2/3 cup Canning Gel

1 Tbsp grated lemon zest

2 Tbsp lemon juice

12 drops of blue food coloring (optional)

4 drops of red food coloring  (optional)


Fill a large stainless steel stock pot half full with hot water.  Bring to a rapid boil.  Add blueberries and blanch for 1 minute.  Drain well and return blueberries to pot.  Cover to keep them warm.

In a medium stainless steel stock pot, combine sugar and Canning Gel.  Whisk in 2 cups of water.  Add food coloring if using.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and boil gently until mixture thickens and bubbles.  Stir in lemon zest and lemon juice.  Cook for 1 minute, stirring constantly.  Remove from heat.  Fold in warm blueberries.

filling jar with blueberry pie fillingLadle hot filling into hot pint-sized jars leaving a generous 1″ headspace.  Remove air bubbles and adjust headspace.  Wipe rim and jar bands with a warm washcloth dipped in vinegar.  Place sterilized lid and ring on each jar. Hand tighten.

Place jars in water bather and cover with 2 inches of water.  Process in water bath for 30 minutes.  Remember, processing time doesn’t start until water is at a full rolling boil.

The Canning Diva

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