This homemade Blueberry Pie Filling canning recipe delivers the perfect balance of sweet and tart in every bite. Made with fresh or frozen blueberries and thickened with cook-type ClearJel®, the only starch approved for home canning, this recipe creates a glossy, bakery-style filling that holds its texture beautifully. Use it to make pies, pastries, or parfaits—or simply spoon it over ice cream for a taste of summer year-round.

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By Diane Devereaux | The Canning Diva® 
Last updated: July 31, 2025

A Little History on Pie Fillings & Preservation

The art of preserving pie fillings at home dates back to the mid-20th century when bakers began seeking ways to enjoy seasonal fruit year-round. Before commercial pie fillings existed, home cooks used thickened fruit preserves or stewed fruits stored in jars to recreate summer desserts in the dead of winter.

When the USDA and home economists began developing safe canning methods for high-acid fruit products, pie fillings quickly became a favorite. However, it wasn’t until the introduction of cook-type ClearJel®—a modified corn starch developed for high-heat stability—that true, luscious pie fillings could be safely canned at home without the risk of separating, weeping, or becoming rubbery.

Today, cook-type ClearJel® remains the only non-pectin thickening agent approved for home canning. It allows fruit to suspend evenly in a smooth, glossy gel that retains clarity, flavor, and consistency during both processing and baking. Unlike flour, cornstarch, or tapioca—which break down under high heat and long processing times—cook-type ClearJel® maintains stability, ensuring your pie filling thickens beautifully without clumping or clouding.

What If I Don’t Want to Use ClearJel®?

Before cook-type ClearJel® became commercially available, home canners relied on a variety of traditional methods to thicken or prepare pie fillings. These older methods are still valid and safe when done properly, but they require slightly different handling.

Here are your best alternatives:

1. Can the Fruit and Syrup Separately (No Thickener)

This was the standard approach before ClearJel®. You preserve the fruit in a simple syrup and thicken the filling later when you open the jar to bake.

• How to do it: Can your fruit in a light, medium, or heavy syrup using standard water bath times for fruit.
• To use: Drain the fruit into a saucepan, reserve the syrup, and thicken the syrup on the stovetop with cornstarch, flour, or tapioca just before baking.
• Benefit: Full heat penetration during processing; total control over consistency when you’re ready to use it.

2. Use Lemon Juice and Sugar to Create Natural Syrup

Some fruits, like blueberries, cherries, or peaches, release enough pectin and juice to create a naturally thickened filling with no starch added.

• How to do it: Toss fruit with sugar and lemon juice, simmer until juices thicken slightly, then ladle hot into jars and water bath can as usual.
• Result: A softer-set filling that thickens naturally when cooled.

3. Add Thickeners After Opening the Jar

If you prefer a more pudding-like or structured filling, you can always thicken the canned fruit later:

• Cornstarch gives a glossy finish.
• Flour creates a more rustic texture.
• Tapioca pearls or starch provide a clear, gelled set similar to ClearJel.
• Arrowroot or kuzu starch can be used for gluten-free baking, though they should not be processed inside jars.

Why ClearJel® Became the Gold Standard

ClearJel® wasn’t invented because old methods were unsafe—it was created for uniformity. Traditional thickeners tend to break down under long heat exposure, causing separation or cloudiness. Cook-type ClearJel® withstands high canning temperatures and maintains even texture over time. That consistency is what led to its use in home canning, not because it was the only safe option, but because it produced reproducible results.

Makes approx. 5 pint jars

The perfect filling for pies, cakes and parfaits! This delicious blueberry pie filling is also an excellent topper for vanilla ice cream or for making individual sized pastry tarts. Depending on the size of your pie pan, shallow or deep, an average size pie requires 4 cups (2 pints) of pie filling. Double or triple this recipe as you see fit.

Ingredients

• 2 cups water
• 7 cups blueberries, fresh or frozen
• 1 2/3 cups granulated sugar
• 2/3 cup ClearJel®
• 1 Tablespoon grated lemon zest
• 2 Tablespoons lemon juice
• 12 drops of blue food coloring (optional)
• 4 drops of red food coloring  (optional)

Instructions

1. 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 set aside.
2. In a stainless steel stock pot, combine sugar and ClearJel. 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. 
3. Next, stir in lemon zest and lemon juice. Cook for 1 minute, stirring constantly. Remove from heat. Fold in warm blueberries.
4. Ladle hot pie filling into jars leaving a generous 1-inch headspace.  Remove any trapped air pockets and add additional filling to maintain the generous 1-inch headspace. 
5. Wipe rim and jar bands with a warm washcloth dipped in vinegar.  Place a lid and ring on each jar and hand tighten.
6. Place jars in water bather and full submerge jars, by at least 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.

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About the Author:
Diane Devereaux, The Canning Diva®, is an internationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at CanningDiva.com.