Blueberries are a favorite fruit in the summertime and they make for delicious pies, fillings, muffins, ice cream topping and more. This easy recipe will show you how to turn them into your own homemade blueberry pie filling that can be used with any number of recipes! Let's get started.
It’s blueberry season! Blueberry season here in Ontario means it’s time for me stock up.
Since all these yummy little blueberries are on sale and they’re super cheap, I’m stocking up and making all sorts of blueberry things!
Over the next couple of months, I plan on sharing with you several of my blueberry recipes.
Today, I’m sharing with you a very simple and easy recipe to make your very own homemade blueberry pie filling!
One really great way to take advantage of the sales for fresh and in season berries is to preserve them by canning in the old-fashioned way!
Although I don’t remember my grandmother canning blueberry pie filling, I do remember days when the old wood stove was working overtime as she and my aunt were making all sorts of preserves and pickles for the coming winter.
This blueberry pie filling recipe is my little homage to the hard work that my grandmother and my aunt did when preparing food for the winter.
This blueberry pie filling is so easy to make.
All you have to do is heat the berries in a pot on the stove with some sugar, some lemon juice, a little salt and a little cornstarch. The berries are mashed a little bit using a potato masher just to incorporate the ingredients some. After the blueberry pie filling has thickened up, the heat is turned down and pour the berries into your sterilized mason jars, wipe the rims and close the lids.
If you plan on using the blueberry pie filling right away store the jars in the fridge after they’ve cooled.
If you're planning on storing these for the long term, I would recommend using the water bath canning method after sealing the lids.
There are lots of uses for this blueberry pie filling so don’t feel you have to use it just one way.
You can use these as a filling for homemade strudel’s, as a topping for cheesecake, as a filling for your traditional pie or even as a topping for ice cream!
This would also be absolutely scrumptious drizzled over a nice fluffy sponge cake or angel food cake!
- 7 cups of blueberries, fresh or frozen
- 1 1/2 cups + 1 tbsp sugar
- 4 tbsp cornstarch
- 1/2 tsp salt
- 3 tbsp lemon juice
- Into a large saucepan, put the blueberries and all ingredients except for the lemon juice.
- Turn the heat up to medium high and mash together the berries and other ingredients using a potato masher. Make sure that the cornstarch is no longer lumpy. It's ok if there are chunks of berries or whole berries.
- While on medium heat continuously stir the contents of the saucepan until the blueberry pie filling begins to thicken up.
- Set the heat to low and allow to simmer for about 5-10 minutes.
- At the end of cooking, add the lemon juice and stir together.
- At this point you can either make a blueberry pie right away, or store the filling in jars until you're ready to use it.
- Category: Dessert