Total Time
Prep 10 mins
Cook 30 mins

Fresh homemade blueberry pie filling you canned yourself.

Ingredients Nutrition


  1. Clean the blueberries carefully and drain.
  2. Combine the lemon juice, lemon rind, nutmeg, mace, sugar, and water; cook until the mixture begins to boil.
  3. Fold in the blueberries and cook 1 minute more.
  4. Ladle mixture into hot jars. Release the air bubbles by running a knife along the side.
  5. Clean the rims of the jars, seal, and process in a water bath for 30 minutes.


Most Helpful

I picked blueberries for 2 hours, cleaned stems for another hour. Thought the recipe was different from any other canning I'd done due to very short cooking time and very long processing time but I went with it. The syrup was VERY thin and runny, the recipe neglected to inform of amount of air/fill space to leave at the top so I had to guess. Thus almost none of the jars sealed properly. STAY AWAY FROM THIS ONE!

jturneraok40 June 23, 2005

The taste here is excellent - very fresh - the blueberries really came through. My only problem was getting it to thicken properly. I ended up having to add cornstarch to get a thick consistency. I didn't can mine - I made it to use right away.

Bogey'sMom June 24, 2003

I omitted the lemon rind slices and opted for lemon zest instead. I also added 1/2 give or take of cornstarch. Everyone that tried it enjoyed it. Good recipie to practice with if you new to canning.

Courtney A. November 14, 2016

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