Quick the In-Laws are Here Raspberry Pie Filling
- Reviews 1
Ready In: 1 hr
Yields: 5 pints
Ingredients
- 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
- 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.
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