Canning and Preserving Recipes
Blackberry Pie Filling
Yield: 7 quarts; each quart of pie filling will make an 8 or 9 inch pie
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)
Instructions
- 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 for 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.
Notes
I used tapioca instead of Clear Jel. It turned out just fine.
Attribution
Posted by ginnyo at Recipe Goldmine 6/29/01 9:25:07 pm
Source: foodpres.com/berry.htm - Originally posted by Alice in Alabama