Peach Blueberry Pie Filling

Peach Blueberry Pie Filling

Everyone loves peach pie. Sometimes, though, you want to change it up a little. Thanks to Northwest Cherries and the Washington State Fruit Commission, I ended up with a large amount of peaches to play with this year (and also made the Rum Spiced Peach Butter I blogged about recently), so I decided to can a bunch of pie filling for this winter. Imagine it… fresh peach pie in the middle of winter, with a scattering of blueberries throughout the filling? I’m drooling just thinking about it. So run out, grab yourself some peaches and blueberries, and put some of this away for the winter. It also makes amazing Christmas gifts… if you can bear to part with it!

The basic recipe here started out as the National Center for Home Food Preservation’s peach pie filling recipe. Note for anyone not practiced at canning: there are excellent tips on canning that can be found at the NCHFP website.  I cut the sugar in half, and substituted a quarter of the peaches for blueberries. I also added more spices, because in the wise words of Shepherd Book, “The important thing is the spices. A man can live on packaged food from here ’til Judgment Day if he’s got enough rosemary.”  So first, you need to peel your peaches. You can blanch them in boiling water for 60 seconds, then make an ‘x’ on the bottom and take the peel off that way, or just use a peeler. Place the sliced fruit into a bowl of citric water (something with fruit preserver or lemon juice or citric acid added). Wash the blueberries and throw them in with the peaches.

Blueberry Peach Pie Filling-1

Combine water, sugar, clear jel, and spices. Stir and cook over medium high heat until mixture thickens and begins to bubble. (Clear Jel is a brand name for a modified cornstarch thickener. It doesn’t cloud the filling the way normal cornstarch does, doesn’t thicken enough to interfere with the canning process, has no aftertaste, and freezes better. It also won’t break down when you heat it for baking a pie, the way cornstarch will.)

Blueberry Peach Pie Filling-3

Add lemon juice and boil mixture 1 minute more, stirring constantly. Fold in drained and rinsed peaches and blueberries, cooking for 3 minutes more.

Blueberry Peach Pie Filling-5

Fill prepared jars without delay, leaving 1 inch head-space, top with sterilized lids and rings, and process in a water bath canner for 30 minutes.

Blueberry Peach Pie Filling-6

Let settle for 5 minutes after turning off the heat on the canner, then place on a towel or cutting board to cool for 12 to 24 hours.

Peach Blueberry Pie Filling

Blueberry Peach Pie Filling

Peach Blueberry Pie Filling

Recipe adapted from the National Center for Home Food Preservation Clear jel can be ordered online, if it isn't available in your area.
Course Canning
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 7 pies
Author Cooking Madly


  • 4.5 quarts peaches
  • 1.5 quarts blueberries
  • 5 1/4 cups cold water
  • 3 cups sugar
  • 2 cups + 3 tbsp clear jel
  • 1 tbsp cinnamon
  • 1 1/2 tsp ginger
  • 1 1/2 tsp nutmeg
  • 1 3/4 cup lemon juice


  1. Prepare water bath canner, jars, lids, and rings as per standard guidelines
  2. Peel peaches by hand or by blanching in boiling water for 60 seconds, making an 'x' in the bottom, and pulling off skin. Remove pit and slice into large pieces. Wash blueberries. Keep in a bowl covered with citric water (using fruit preserver, lemon juice, or citric acid)
  3. Combine water, sugar, clear jel, and spices in a large pot. Cook over medium-high heat, stirring often, until thick and bubbling.
  4. Stir in lemon juice and cook for 1 minute. Rinse fruit, fold in, and cook 3 more minutes.
  5. Fill prepared jars without delay, leaving 1 inch head-space. Place sterilized lids and rings on and turn finger-tight. Process in a boiling water canner for 30 minutes.
  6. Turn off heat, let rest 5 minutes, then use a jar lifter to move to kitchen towels for 12-24 hours while they cool.


Comments on this entry are closed.

  • Aimee & Simon August 22, 2013, 3:34 am

    This photo, coupled with my love for pie, has made me want to make this just to be able to save it for winter! Great post 🙂

    • Cooking Madly August 22, 2013, 7:57 am

      Thank you! And make sure you make a test pie now. Quality control is essential, right?

  • Stephanie August 22, 2013, 4:21 pm

    oh my goodness that is a beautiful looking jar of pie filling! I’ve never worked with clear jel before but it sounds really handy.

    • Cooking Madly August 22, 2013, 9:30 pm

      Thank you! It was my first experience using clear jel (a long-time pie filling canning friend told me about it), but after extensive research I realized just how amazing it is and how there really isn’t any substitute out there. I haven’t yet made a batch from my canned pie filling, but it certainly worked well in the… ahem ‘test pie’ for quality control.

  • Mandy August 24, 2013, 1:36 pm

    Looks amazing! Question: how do you know you can cut the sugar? Is that because you added the blueberries, and they’re more acidic? My mom makes and freezes tons of peach pies for the year, but runs out of freezer space. Canning the filling is a perfect solution.

    • Cooking Madly August 24, 2013, 1:52 pm

      The reason you have to normally keep the correct amount of sugar in canning fruit is when you’re making jams/jellies, the sugar is required to reach a temperature higher than water will boil at to set the pectin. If you don’t add enough sugar, you can’t reach that temperature and get it to set (unless you use low sugar/no sugar pectin). With pie filling and thickeners like cornstarch and clear jel, there isn’t a need to ‘set’ the pectin since you’re not using any. The sugar is simply for flavor. Sugar also doesn’t affect acidity, so it’s not a matter of safety, just taste.

      • Mandy August 28, 2013, 7:10 am

        That makes perfect sense! Thanks!