This homemade blueberry filling recipe is simple and easy. The filling is so versatile, it can be used as cake filling, pie filling or even on top of a delicious dessert – cheesecake topper is my favorite use for it! My children favor it spooned over pancakes and waffles.
The key is to start the recipe off by cooking the blueberries on low until all of the sugar has dissolved, that way each individual blueberry will soak up as much of the sugar as it can. The end result? A tender and juicy blueberry that will burst in your mouth. The perfect balance of sweet and tart.
To Make The Blueberry Filling, You Will Need:
- 12 cups blueberries
- 2 ¼ cups sugar or Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you’ll need do your own conversion.)
- 6 tbsp cornstarch
- 3 cups cold water
- 3 tablespoons plus 1½ teaspoons lemon juice
- 1 large stock/cooking pot
- 1 large mixing bowl
- Water bath canner
- Canning utensil set
- Pint or quart jars
- Bands and lids
Prepare Your Canning Jars
After you have all of your ingredients ready to go, move on to preparing your jars, lids, and rings. (I follow the guidelines outlined in my Ball Complete Book of Home Preserving by Ball Canning.) Also have your water bath canner prepared.
Prepare Your Ingredients for Blueberry Filling
- Place washed blueberries in a saucepan with, sugar and lemon juice and half the water.
- Heat on low to medium until sugar is dissolved. The blueberries will look full of juice.
- In a separate small bowl – add the cornstarch to the remaining water and mix well.
- Add cornstarch mixture to the blueberries.
- Cook on low – the mixture will thicken and look glossy.
- When the mixture is thick enough to coat the back of a wooden spoon or spatula, it’s ready.
- Remove from heat
Filling Your Mason Jars With Homemade Blueberry Filling Goodness
Once you are happy with the pie-filling consistency, quickly begin moving the pie filling into the jars using a plastic ladle and canning funnel.
Gently shake berries down if needed, leaving 1-inch headspace at the top. If needed, use a plastic stick/wand to release any air bubbles.
Use a damp, hot cloth to carefully and thoroughly wipe the rims off. Pie fillings that fail to seal usually have pie filling around the tops of the jars to blame. The pie filling is quite sticky at this stage, that is why it’s important to pay careful attention when wiping off the jar rims.
Place your lid over the top and put your prepared ring on.
Using your grabber, place each jar carefully into your pre-warmed water bath and bring to a rolling boil. Tip: Be sure to use your water bath canner according to the manufacturer’s instructions.
Process Your Blueberry Filling
Process for 30 minutes plus your adjustment for altitude once you reach a boil.
Altitude Increase Processing Time
1001-3000 ft 5 minutes
3001-6000 10 minutes
6001-8000 15 minutes
8001-10000 20 minutes
Once your proper processing time is up, carefully remove the heat from your water bath canner and allow it to cool down. Then carefully remove the lid on the canner. After 20 minutes or so, use your grabber to remove the jars out of the hot water and place on a protected surface, such as a dry towel. Make sure you place your jars an inch apart and allow to cool overnight.
When you wake up in the morning, remove the rings and check each jar for a seal. Clean all of your jars and rings and allow to dry again.
Any unsealed jars should be kept in the refrigerator and used within the following week.