Tuesday, August 4, 2009
Canning Razzleberry Pie Filling
Canned Berry Pie Filling
1 cup granulated sugar
1/4 cup plus 1 Tbsp Clearjel (use regular, not instant Clearjel)
1/4 tsp cinnamon (optional)
1-1/3 cups cold water
1 Tbsp plus 1 tsp lemon juice
3-3/4 cups fresh berries (Marionberry, Loganberry, blackberry, raspberry) **
Wash one quart jar. Keep hot until needed. Prepare lid as manufacturer directs.
Combine sugar, Clearjel and cinnamon (if desired) in a large saucepan. Add water. Stir mixture and cook over medium-high heat until mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. Fold in berries.
Ladle hot filling into hot jar, leaving 1/2-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Process in a boiling water canner for 30 minutes.
Yield: 1 quart
* This recipe is for one quart of pie filling. The amounts can be multiplied by the number of quarts needed (up to 7 quarts at a time).
** Frozen berries may be used. If they're sweetened, rinse off while the fruit is frozen. Thaw and drain juice away from berries. Measure drained fruit, and use the juice in place of the water, adding water to measure 1-1/3 cups.