Raspberry Pie Filling
Found on Canning Only Recipes
To make 1 quart jar of filling3-1/2 cups raspberries1 cup sugar1/4 cup + 1 Tbsp Clear Jel1-1/3 cups cold water1 Tbsp + 1 tsp of bottled lemon juiceTo make 7 quarts of filling6 quarts of raspberries7 cups sugar1-3/4 cups Clear Jel9-1/3 cups cold water1/2 cup bottled lemon juiceYou can use either black or red raspberry or a combination of both.First wash and drain your raspberries to get rid of all the bugs. I normally fill the pail up with water and let sit a bit to allow the bugs to come out of the berries. Drain them well and set them aside.Now to make your filling you need to put your sugar and clear jell in a large kettle. Mix the sugar and Clear Jel together and then add your water.Whisk until the Clear Jel and sugar mix in thoroughly. Then switch to a wooden spoon with a long handle. Cook the mixture over medium high heat stirring constantly. Cook until the mixture begins to thicken. It will turn from the milky white color to a clear color.Once the mixture thickens add your lemon juice and cook for 1 minute stirring constantly.Remove the filling from the heat and add in your berries. Don’t over stir. Just fold them in well. Fill jars leaving 1 inch head space, remove air bubbles.Wipe the rims clean using a clean cloth. Screw on rings and tighten finger tight. Process in a boiling water bath for 30 minutes. It would be the same processing time if you decide to do pints. Remove from the canner and let sit on your counter to cool. The filling is thick and takes a while to cool. If you have a jar that did not seal put it in the fridge to use up within a week or use right away.
