Blueberry Lemon Pie Filling Canning Recipe
11. July 2022
Our friend and guest blogger Chez LaRae worked up this easy as pie blueberry pie filling canning recipe. You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor, & recipe developer. See LaRae's other recipe guest blog posts.
Indulge in fresh blueberries from your markets now and can delicious Blueberry Lemon Pie Filling for the winter months. This filling can be used to create a luscious deep-dish blueberry pie, cute hand pies that are perfectly-sized for lunch boxes, or as a sweet layer for cream cheese bars. Canning blueberries is very easy and the results are out of this world.
Note: This recipe requires regular (not instant) ClearJel and there is no substitute. ClearJel is a powder starch that produces an excellent consistency when canning. Other thickeners like cornstarch and flour clump and may interfere with heat being able to reach throughout the jar. ClearJel can be found at canning supply stores, some bulk food suppliers, or online.
Blueberry Lemon Pie Filling Canning Recipe
Recipe was adapted from “Ball Complete Book of Home Preserving” & used by permission ©2022 Chez LaRae
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Preservation method: Water bath canning
Difficulty level: Easy
Yield: Makes 3-4 pints. This recipe can be doubled or tripled.
- Water
- 7 cups blueberries (about 2 ¼ pounds), stems removed and rinsed
- 1 ¾ cup sugar
- ⅔ cup regular, non-instant ClearJel (see note above)
- Zest from two lemons
- 2 tbsp lemon juice
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Place the canning rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat.
Fill a large Dutch oven halfway with water and bring to a full, rolling boil over high heat. Add blueberries and blanch for one minute. Drain berries well and return to the pot. Cover the pot to keep warm.
In a medium stainless steel pot, combine sugar and ClearJel. Whisk in two cups of water, ensuring that sugar and ClearJel are fully dissolved (use a silicone spatula to scrape bottom of pan for clumps). Bring to a boil over medium heat, stirring occasionally. Reduce heat and boil gently, constantly stirring until the mixture thickens and beings to bubble.
Remove from heat and stir in lemon zest and juice, stirring constantly. Carefully pour the mixture into the warm blueberries and stir well, distributing the sugar mixture evenly throughout.
Ladle hot mixture immediately into prepared jars, leaving 1 ” headspace. Use a wooden skewer to remove any air pockets and readjust headspace if needed. Wipe jar rims and threads with a moistened towel. Cover with two-piece lids. Screw bands to finger-tip tight.
Place jars onto a rack in the canner. Water must cover jars by 1 to 2 inches. Cover, and bring water to a boil. Once boiling, process filling for 30 minutes. Turn off the heat and let jars sit in the canner for 5 minutes. Remove jars and place them upright on a towel to cool completely. After the jars cool, check seals by pressing the centers of lids with your finger. If the lid springs back, the lid is not sealed and refrigeration is necessary.
Let prepared jars stand at room temperature for 24 hours. Affix CanningCrafts’ labels and write dates on jars. Store unopened jar in a cool, dry place for up to 1 year.
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Comments (2)
I made the blueberry pie filling, Looked so good. I was wondering if you have a pie recipe too? Or how many jars are needed to fill a pie? Hope mine came out good and right, the berries are all floating and lots of the syrup at the bottom. I was able to fill 4 widemouth pint jars perfectly with 1 inch space in them all.
Brittany,
Glad you tried the recipe. You can probably use just 1 pint for a small pie, but would need 2 pints for a larger pie.
I do not have a pie crust recipe. I rarely make pies and when I do, they are gluten free & without butter! So nothing that would taste good, ha!
Alison
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