You’re in for a treat with this can blueberry pie filling recipe that’s as easy as pie to make. Whether you’re prepping for a holiday or just craving something sweet, this recipe will have you covered with its luscious, berry-packed goodness.
Why This Recipe Works
- Simple Ingredients: Uses pantry staples for a hassle-free baking experience.
- Quick Prep: Ready in no time, perfect for last-minute dessert plans.
- Versatile: Great for pies, tarts, or even as a topping for ice cream.
Ingredients
- 4 cups fresh or frozen blueberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1/2 cup water
Equipment Needed
- Large saucepan
- Wooden spoon
- Measuring cups and spoons
- Canning jars with lids
Instructions
Step 1: Combine Blueberries and Sugar
In a large saucepan, mix the blueberries and sugar over medium heat. Stir gently until the sugar begins to dissolve and the blueberries release their juices, about 5 minutes. Tip: If using frozen blueberries, no need to thaw them first; they’ll cook perfectly straight from the freezer.
Step 2: Thicken the Mixture
Whisk together cornstarch and water until smooth, then pour into the blueberry mixture. Add cinnamon and lemon juice. Continue to cook, stirring constantly, until the mixture thickens and becomes glossy, about 10 minutes. Tip: For a smoother filling, you can mash some of the blueberries as they cook.
Step 3: Prepare for Canning
Once thickened, remove the saucepan from heat. Ladle the hot blueberry filling into sterilized canning jars, leaving 1/2 inch of headspace. Wipe the rims clean, then seal with lids and bands. Tip: Ensure jars are properly sterilized to prevent contamination and extend shelf life.
Step 4: Process the Jars
Process the filled jars in a boiling water bath for 10 minutes to seal. Carefully remove the jars and let them cool on a towel. Check the seals after 24 hours; the lids should not flex when pressed.
Step 5: Store or Serve
Store sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and use within a week. Serve as a pie filling, pancake topping, or straight from the jar!
Tips and Tricks
For those looking to elevate their can blueberry pie filling, consider these advanced tips. First, adding a pinch of nutmeg can introduce a warm, spicy note that complements the blueberries beautifully. Second, for a thicker filling, increase the cornstarch by a tablespoon, but be cautious not to make it too stiff. Lastly, experimenting with different types of sugar, like brown sugar, can add a deeper flavor profile to your filling.
Recipe Variations
- Mixed Berry: Substitute half the blueberries with raspberries or blackberries for a tangy twist.
- Spiced: Add a teaspoon of vanilla extract or a dash of cloves for extra warmth.
- Low Sugar: Reduce the sugar by half and add a sugar substitute for a healthier version.
Frequently Asked Questions
Can I use this filling for other desserts? Absolutely! This versatile filling works wonderfully in tarts, crepes, or even as a cheesecake topping. Its thick consistency ensures it holds up well in various desserts.
How long does the canned filling last? Properly sealed and processed jars can last up to a year in a cool, dark place. Once opened, refrigerate and use within a week for the best quality.
Can I freeze the filling instead of canning? Yes, you can freeze the filling in airtight containers for up to 3 months. Thaw in the refrigerator before use.
Summary
This can blueberry pie filling recipe is a foolproof way to preserve the taste of summer. With simple ingredients and easy steps, you’ll have a delicious filling ready for any dessert occasion.