Raspberry Pie Filling

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READY IN: 1hr 10mins
Recipe by Diana Adcock

From Ball's Complete Book of Home Preserving.

Ingredients Nutrition

Directions

  1. *Note, recipe calls for Clearjel-red and blue food coloring optional.
  2. Prepare canner, jars and lids.
  3. In a large stainless saucepan combine sugar and Clearjel.
  4. Whisk in water.
  5. Add blue and red food coloring if using, a few drops at a time to achieve desired color.
  6. Bring to a boil over medium high heat, stirring constantly.
  7. Add lemon juice.
  8. Return to a boil and cook for 1 minute.
  9. Reduce heat to low quickly folding in raspberries.
  10. Return to a boil over medium high heat stirring frequently.
  11. Once boil is achieved remove from heat.
  12. Ladle filling into clean hot jars leaving 1 inch headspace.
  13. Remove air bubbles, wipe rim, adjust cap and screw on band to fingertip tight.
  14. Repeat.
  15. Place jar in canner and cover.
  16. Bring to a boil and process for 30 minutes.
  17. Turn off canner, remove lid and let jars stand in canner 5 minutes.
  18. Remove jars, let cool then store.

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