Learn how to can homemade blueberry pie filling with fresh or frozen blueberries. An easy pantry staple that's perfect for pies, cobblers, cheesecakes, and delicious desserts all year long.
Prepare a boiling water bath canner.
Heat jars in simmering water until ready to fill.
Wash lids and bands in warm soapy water.
In a large stainless steel saucepan, combine: sugar and ClearJel. Stir in apple juice and cold water.
Cook over medium-high heat, stirring constantly, until the mixture thickens and begins bubbling.
Stir in lemon juice. Return to a boil and boil for 1 minute, stirring constantly.
Remove from heat. Gently fold in blueberries. Return to low heat and warm just until blueberries are heated through (avoid boiling hard or they may burst and become mushy).
Ladle hot blueberry pie filling into hot jars. Leave 1 inch headspace. Remove air bubbles and wipe jar rims. Apply lids and bands fingertip tight.
Place jars in boiling water canner. Process for 30 minutes (adjust for altitude). Turn off heat, remove lid, and let jars sit 5 minutes. Remove jars and cool 12–24 hours. Check seals and wash jars before storing.
If using frozen blueberries, do not thaw them first; use them frozen and expect a little longer heating time.
This recipe will yield 8 pint jars. It typically takes 2-3 pints to make a traditional blueberry pie.
For a half-batch of this recipe (Yields 4 pints):