Gather Your Ingredients

To make this delicious blueberry pie filling, you’ll need:

• 6 pints of fresh blueberries (about 14 cups)
• Sugar
• Clear gel (corn starch made for pie fillings)
• Bottled lemon juice
• Ground cinnamon
• Ground nutmeg

Now, let’s get started!

Mixing the Ingredients

First, in a bowl, combine 3 ¼ cups of granulated sugar, ensuring each cup is level and a quarter cup for perfect sweetness. Next, add 1 ¼ cups of clear gel, which will keep your pie filling from separating after canning. You can find clear gel at the link I’ve provided for you in the description box.

Once you’ve added the clear gel, it’s time to add a teaspoon of ground cinnamon and half a teaspoon of ground nutmeg. These spices add a delightful twist to the blueberry flavor, but feel free to omit them if you prefer a more traditional taste. Give the mixture a good whisk until all the ingredients are fully incorporated.

Cooking the Filling

Now, transfer the mixture to a pot and add 4 cups of water. Whisk everything together before placing the pot over medium heat. While your filling starts to heat up, make sure you have four sterilized quart jars ready to go.

Keep stirring the mixture in the pot until it thickens and begins to bubble. Once you’ve reached the desired thickness, add a quarter cup of bottled lemon juice and give it a good stir. Let the mixture boil for one minute to ensure it’s fully cooked.

Adding the Blueberries

Now comes the exciting part—adding the star of the show! Gently fold in your fresh blueberries, making sure they’re evenly distributed throughout the filling. Turn off the heat and get ready to jar up the goodness!

Canning the Pie Filling

Carefully ladle the blueberry pie filling into your sterilized quart jars, making sure to leave about one to one and a half inches of headspace at the top. Remove any air bubbles by running a wet napkin around the inside of the jar’s rim. Seal the jars with lids, ensuring they are fingertip tight.

Next, place the jars into a water bath canner. If you don’t have a canner, a large stockpot will do. Bring the water to a boil and let the jars process for 30 minutes. Remember, processing times may vary depending on your altitude, so adjust accordingly.

The Final Touch

After the processing time is up, carefully remove the jars from the canner and let them sit undisturbed for about five minutes. Then, place them on your kitchen counter and allow them to cool and seal for at least 12 to 24 hours.