Blackberry pie filling recipe
Recipe for blackberry pie filling in the canning recipes category.
Recipe ingredients:
- 6 quarts fresh blackberries
- 7 cups granulated sugar, can make slight adjustments for tartness of berries
- 1 3/4 cups Clear Jel
- 1 teaspoon cinnamon
- 9 1/3 cups water
- 1/2 cup bottled lemon juice, this is for safety, do not decrease amount
Recipe method:
- Select top quality, firm, ripe berries. Rinse berries and set aside.
- Measure lemon juice and set aside.
- Combine Clear Jel, sugar and cinnamon in a large saucepan.
- Add water and mix until smooth.
- Stirring during the thickening process is critical for a smooth end product.
- Heat, stirring mixture constantly until it bubbles.
- Quickly add lemon juice and boil 1 minute, stirring constantly. You may add more water at this point if you wish to have a berry topping instead of pie filling.
- Remove from heat and fold in berries.
- Fill 7 quart jars, leaving 1 to 1 1/2 inches of headspace.
- Process in a boiling water canner for 30 minutes at sea level, 35 minutes at 1001 to 3000 feet and 40 minutes at altitudes 3001 to 6000 feet.
- Each quart of pie filling will make an 8 or 9 inch pie.
Tags: blackberry, pie, filling, recipe, canning, recipes, cooking