Blueberry Pie Filling


Quantity: 7 quarts

Quality: Select fresh, ripe, and firm blueberries. Unsweetened frozen blueberries may be used. If sugar has been added, rinse it off while fruit is still frozen.

Jar size: Quart


6 quarts fresh or thawed blueberries 

6 cups granulated sugar 

2 1/4 cups Clear Jel 

7 cups cold water 

1/2 cup bottled lemon juice 

20 drops blue food coloring (optional) 

7 drops red food coloring (optional) 


1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash and drain fresh blueberries.

3. Place 6 cups of fresh fruit in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil.

4. Drain but keep heated fruit in a covered bowl or pot.

5. Combine sugar and Clear Jel® in a large kettle. Stir.

6. Add water and, if desired, food coloring.

7. Cook on medium high heat until mixture thickens and begins to bubble.

8. Add lemon juice and boil 1 minute, stirring constantly.

9. Fold in drained berries immediately and fill jars with mixture without delay, leaving 1 inch headspace.

10. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

11. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-3000 ft

3001-6000 ft

Above 6000 ft


Pints or Quarts

30 min

35 min

40 min

45 min

Source: National Center for Home Food Preservation