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.
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Canned Fruit Pie Filling
Mix:
8 pounds of fruit (blueberries, raspberries, blackberries, or peaches)
7 cups water
3/4 cup lemon juice
1/2 teaspoon salt
Set aside.
Mix:
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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Jo says
Wow, that makes me jealous! Red raspberries are my favorite, but I never get enough to do THAT with!!
Rebecca Byler says
I may have to try this:) Does it work with frozen rasberries?
Living In The Shoe says
Rebecca, I don´t see why not since they mush up anyway when you waterbath them. Heard you had a bunch, too!
Di Walker says
So pretty!! I may have to give this a try, we usually do Raspberry freezer jam and it is so good! But it does take up lots of room in the freezer and you can´t give it as gifts…hmmm 😉
Rebecca Byler says
🙂 Most of mine are already done with and in the freezer.
Verna Kuhns says
Exposing my stupidity here but what is instant clear jell? I don’t recall ever seeing it:/
Living in the Shoe says
It’s a thickener that you can usually get at a bulk food store. Some kinds require cooking in order to thicken, such as perma-flo. Permaflo would probably work with this since it is canned for 30 mins.
Cara Lorenz says
Wish I had berries to make this – looks delicious!!
mom G says
Lovely, Kendra!
Britany says
Can you tell me how many quarts this makes?
Living in the Shoe says
Usually about 7-9 quarts.
Berneice says
Do you have any idea how many cups fruit 8lbs equals? I dont have a very accurate scales.
Kendra says
This website says 1 pound blueberries is 3 1/2 cups. That might give you some idea! http://www.cooksinfo.com/blueberries