Recipe by Samantha in Ut
I love this and have mad this a few times. I have used both fresh and frozen berries with success. If using frozen raspberries measure then thaw and drain reserving the liquid. Measure the liquid and substitute for an equal amount of the water called for in the recipe. The recipe is for 0-1,000 feet elevation so adjust for your area.
Top Review by cookin'away
I haven't actually opened a jar since I just canned this today, I tasted the sauce left in the pan and it had a fantastic flavor. I skipped the food coloring and the coloring was great. I also cut the sugar down to 1 1/2 cups sugar because I have found I need to cut sugar in other recipes for the raspberries we grow here--they are really sweet. Thanks for posting this...I have never canned raspberry pie filling and had really wanted to try it this year...I was surprised it was so hard to find a recipe for it, but yours was perfect and easy! I'm sure I'll make this again.
- 1 3⁄4 cups granulated sugar
- 2⁄3 cup Clear Jel
- 2 cups cool water
- blue food coloring (optional)
- red food coloring (optional)
- 2 tablespoons lemon juice
- 7 cups raspberries
Directions See How It's Made
- Prepare canner, lids and bands.
- In a large saucepan, combine sugar and ClearJel. Whisk in water. Add food coloring, if using, a few drops at a time until the desired color is achieved. Bring to a boil over medium-high heat, stirring constantly. Add lemon juice, return to a boil and cook for 1 minute, stirring constantly. Reduce heat to low. Quickly fold in raspberries and return to a boil over medium-high heat, stirring frequently and gently until mixture boils. Remove from heat.
- Ladle hot pie filling into hot jars, leaving 1 in headspace. Remove air bubbles. Wipe rim and put lid and bands on.
- Place jars in canner, and bring to boil and process 30 minutes.