Raspberry Pie Filling

From Ball's Complete Book of Home Preserving.

• Ready In: 1 hr 10 mins
• Yields: 5 pints

Ingredients

• 1 3⁄4 cups granulated sugar
• 2⁄3 cup  pectin, see note
• 2  cups water, cool
• 2  tablespoons lemon juice
• 7  cups raspberries

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.