DIY Canned Blueberry Pie Filling

Homemade blueberry pie filling is just as delicious in a pie crust as it is in your oatmeal or over ice cream. This recipe doesn’t use any special canning equipment, so it’s great for first-time canners.

Serves: 24Prep: 30 minutesCook: 45 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 24


  • 12 cups blueberries
  • 3 1⁄4 cups sugar
  • 1 1⁄4 cups Clear Jel
  • 3 1⁄2 cups water
  • 1⁄4 cup lemon juice
  • 1 teaspoon ground cinnamon


  • String extra canning jar rings together to create a rack; place on bottom of stock pot deep enough to submerge jars with at least 2” of water on top. Place 6 pint-size jars in stock pot; fill with water until submerged. Place over high heat. Bring to simmer; turn off heat.
  • In large pot, cover blueberries with enough water to submerge. Bring to boil; cook 1 minute. Drain water from blueberries. Set aside.
  • In large pot over medium-high heat, combine sugar, Clear Jel and water. Whisk until smooth. Let gently boil until thickened.
  • Stir in lemon juice and cinnamon. Cook 1 minute, stirring constantly. Fold in blueberries. Remove from heat. Divide mixture into warmed jars, leaving about 1” headspace.
  • Wipe rims to ensure a clean seal. Top with lids and rings. Place in stock pot, upright, on jar rack.
  • Completely submerge jars with 2” of water on top, adding more water if needed. Bring water to boil; lower heat to simmer. Cover with lid to process jars for 30 minutes.
  • Turn off heat. Let rest 5 minutes.
  • Carefully remove jars from water; set aside to cool completely.
  • Store in cool, dark place.