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Blueberry Pie in a Jar

Rated as 3.3 out of 5 Stars

"This is an excellent way to can blueberries for a quick and easy pie. It's virtually identical to the costly canned pie filling found in the grocery store."
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Ingredients

4 h 40 m servings 160 cals
Original recipe yields 42 servings (7 quart jars)

Directions

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  1. Place the blueberries, sugar, lemon juice, salt, and 8 cups of water into a large, non-reactive pot, and bring to a boil over high heat. Dissolve the cornstarch in the remaining 2 cups of water, and stir into the boiling blueberries until thickened. Cook and stir for 2 minutes more.
  2. Ladle into 7 sterilized quart jars with lids and rings. Process in a pressure canner for 5 minutes at 5 pounds of pressure. Remove jars from the canner and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.

Nutrition Facts


Per Serving: 160 calories; 0.4 g fat; 41 g carbohydrates; 0.9 g protein; 0 mg cholesterol; 169 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe is a winner with me I pick wild blueberries and cranberries and others that are around. And have used this recipe on both it's nice to go to the pantry and pull out the jar. This wil...

Most helpful critical review

It tasted watered down, if I make again I will cut way back on the water. It thickened up when I cooked it, but after I canned it was as thin as water. Make only as much as you will use right aw...

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This recipe is a winner with me I pick wild blueberries and cranberries and others that are around. And have used this recipe on both it's nice to go to the pantry and pull out the jar. This wil...

This might say "Pie Filling" but let me tell you it is great on toast or English muffins too. I wish I had a ready supply of blueberries. I would be making this all the time! Thanks for an ea...

It tasted watered down, if I make again I will cut way back on the water. It thickened up when I cooked it, but after I canned it was as thin as water. Make only as much as you will use right aw...

I only added 1 tsp. Salt. It turned out perfect. Berries we're still a bit firm and filling thickened nicely. I'll make it again!!

I used this recipe as somewhat a base for Blueberry Pie in a Jar. I packed 17 qts BLUEBERRIES (raw packed), 10 c apple juice & 10 c tropical fruit juice, 2 c sugar, 6 T lemon juice, 1 T cinnamo...

Well this looked fine until I made it. Too much water first. Took hours to cook down. Too much salt. Salty taste Not enough corn starch. I redid it using 5.5 cups water (4 with the berries a...

To much water ! Pie wouldn't set up :(

The salt is unnecessary and just didn't taste right. The corn starch globbed up and gave me mouthfuls of goopy starch. I was glad I made only a half batch, and didn't bother processing it.

Horrendously salty. Consistancy is good, colour good, blueberry flavour is good but then it's ruined by all that salt. Going to try it with about 1/4 of what's called for and see how that goes....