Blueberry Pie Filling

5 from 1 vote

Blueberry Pie Filling

Blueberry Pie Filling


  • Quality: Select fresh, ripe, and firm blueberries. Unsweetened frozen blueberries may be used. If sugar has been added, rinse it off while fruit is still frozen.

    Yield: 1 quart or 7 quarts

    Procedure: Wash and drain fresh blueberries. For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine sugar and Clear Jel(tm) in a large kettle. Stir. Add water and, if desired, food coloring. Cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained berries immediately and fill jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately. See Table 1 for suggested quantities.

    Table 1. Blueberry Pie Filling.
    Quantities of Ingredients Needed For
    1 Quart 7 Quart
    Fresh or thawed blueberries 3-1/2 cups 6 quarts
    Granulated sugar 3/4 cup + 2 tbsp 6 cups
    Clear Jel(tm) 1/4 cup + 1 tbsp 2-1/4 cup
    Cold water 1 cup 7 cups
    Bottled Lemon Juice 3-1/2 teaspoons 1/2 cup
    Blue food coloring (optional) 3 drops 20 drops
    Red food coloring (optional) 1 drop 7 drops

    Table 2. Recommended process time for Blueberry Pie Filling in a boiling water canner.
    Process Time at Altitudes of
    Style of Pack Jar Size 0-1,000 ft 1,001-3,000 ft 3,001-6,000 ft Above 6,000 ft
    Hot Pints or Quarts 30 min 35 40 45

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