Blueberry Pie Filling
Plant-based
Gluten-free
Here’s a simple and delicious Blueberry Pie Filling recipe, perfect for pies, tarts, or as a topping for desserts! This homemade filling is fresh, naturally sweetened, and easy to make.
- 12 cups fresh or frozen blueberries
- 1 1/4 cups sugar
- 8 tablespoons of cornstarch or 1 cup Clear Jel which is a safe thickener for canning, not cornstarch)
- 1/2 tsp cinnamon (optional)
- 1 cup cold water
- 3 cups blueberry or apple juice
- 1/2 cup lemon juice (bottled for acidity consistency)
Prep time:
15 mins
Cook time
6-8 mins
Total time:
25 mins
Serves:
4 quarts
Instructions
- This blueberry filling can be used right away or stored in the fridge for up to a week. It’s perfect for pies or as a topping for ice cream, yogurt, or pancakes!
- In a medium saucepan, combine 3 cups of blueberries with sugar, water, and salt. Heat over medium until blueberries release their juice and begin to simmer.
- In a small bowl, mix the cornstarch with a few tablespoons of cold water to create a slurry. Add this to the blueberries, stirring constantly, until the mixture thickens (about 2-3 minutes).
- Add the remaining 1 cup of blueberries, lemon juice, and vanilla extract, stirring well.
- Cook for another minute, then remove from heat. Allow the filling to cool before using.
To can your Blueberry Pie Filling:
Process in Water Bath:
- Place the filled jars in the water bath canner, ensuring they’re covered by at least 1 inch of water.
- Process the jars for 30 minutes (adjust time if you are at higher altitudes).
- After processing, turn off the heat and let jars sit in the canner for 5 minutes. Remove jars carefully and let cool on a towel for 12-24 hours.
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“Embracing a plant-based lifestyle was my conscious choice to nourish not only my body but also my values. It's a journey that not only revitalizes my health but also connects me to a world of compassion and sustainability.”
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