Homemade Blueberry Pie Filling (Perfect for Canning)

This rich, flavorful Blueberry Pie Filling is packed with juicy fresh blueberries, warm spices, and just the right amount of sweetness. It’s perfect for homemade pies, cheesecakes, pancakes, waffles, ice cream, or any favorite dessert. Make a batch during blueberry season and enjoy the taste of summer all year long!

Ingredients

• 16 cups fresh blueberries, washed and stems removed
• 1/2 cup fresh lemon juice
• 1 1/2 cups granulated sugar
• 2 teaspoons powdered pectin (Pomona’s Universal Pectin)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

Instructions

1. Wash the blueberries thoroughly and remove any stems or damaged berries.
2. Place the blueberries and lemon juice into a large stockpot over medium-high heat.
3. Bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
4. In a separate bowl, mix the sugar with the powdered pectin until well combined. This helps prevent the pectin from clumping.
5. Stir the sugar and pectin mixture into the boiling blueberries.
6. Add the cinnamon and nutmeg, then continue stirring until everything is evenly incorporated.
7. Return the mixture to a full rolling boil and cook for 1–2 minutes, stirring constantly.
8. Remove from the heat and skim off any foam if necessary.
9. Ladle the hot pie filling into sterilized hot canning jars, leaving 1 inch of headspace.
10. Wipe the jar rims clean, apply the lids and screw bands until fingertip-tight.
11. Process the jars in a boiling water bath canner for 20 minutes (adjust processing time if required for your altitude).
12. Carefully remove the jars and let them cool undisturbed for 12–24 hours.
13. Check that each jar has sealed properly before storing in a cool, dark place.

Yield

• Makes approximately 2 quarts of blueberry pie filling.

Serving Ideas

• Fill a classic blueberry pie.
• Spoon over cheesecake or vanilla ice cream.
• Top pancakes, waffles, or French toast.
• Stir into yogurt or oatmeal.
• Use as a filling for pastries, turnovers, crepes, or Danish pastries.

Storage

• Properly sealed jars can be stored in a cool, dark pantry for up to 1 year.
• Once opened, refrigerate and use within 7–10 days.

Enjoy this delicious homemade blueberry pie filling whenever you’re craving a taste of fresh blueberries!