Considering the time of year, I could have labelled this post red raspberry pie filling. We’ve been having so much fun in our raspberry patch with raspberries as big as quarters this summer!
However, this is my favorite recipe for canning fruit pie filling. It originally was given to me for blueberries, but since it was so easy, I decided to try it on my other fruits. I’ve used it for red raspberries, blueberries, blackberries, and peaches. They all turned out great!
Probably the red raspberry and blackberry pie fillings would be my favorite, especially when spooned over Deluxe Cheesecake. So yummy!
If I were to freeze my raspberries whole, I would not wash them. It tends to disintegrate them quickly and they lose their shape. But when canning them, it’s not so much of a concern so I wash and drain my berries.
After dumping your fruit into a huge stainless steel mixing bowl, add the water, lemon juice, and salt. (full recipe below)
In a separate bowl, mix the sugar and instant clearjell.
After the sugar and clearjell is mixed well, dump it into the fruit mixture. Stir well and then quickly pour it into your clean canning quart jars. Since this recipe uses instant clearjell, the fruit mixture will set up pretty rapidly. So you will want to get it into your jars as soon as possible after stirring it all.
Top your jars with hot lids and rings. Can in a water bath for 30 minutes.
Canned Fruit Pie Filling
8 pounds of fruit (blueberries, raspberries, blackberries, or peaches)
7 cups water
3/4 cup lemon juice
1/2 teaspoon salt
8 1/2 cups sugar
2 cups instant clearjell
Add to fruit mixture and stir well. Put into jars quickly. Top with lids and rings.
Can in water bath for 30 minutes.
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