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.  This delicious blueberry pie filling is also an excellent topper for vanilla ice cream or for making individual sized pastry tarts.


  • 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)


  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 return blueberries to pot.  Cover to keep them warm.
  2. 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.
  3. 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.
  4. 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.

Happy Canning!
Diane, The Canning Diva®

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