Canning Blackberry Pie Filling
This easy recipe for canning blackberry pie filling only has 6 ingredients. It is incredibly easy. Make the filling and refrigerate or water bath can it for longer storage.
Servings 64 tablespoons
Calories 14kcal
Cost $9
Ingredients
- 3½ cups fresh blackberries just over a quart or one pound frozen
- 5 tablespoons Clear Jel modified cornstarch
- ¾ cup Sugar plus 2 Tbsp
- 1 cup water
- 3½ teaspoons Bottled Lemon Juice
- 1 teaspoon cinnamon
- ¼ tespoon nutmeg
For Homemade Pie Crust
- 1¼ cups all-purpose flour
- ¼ teaspoon Salt
- ⅓ cup unsalted butter
- 3-4 tablespoons Ice water
Instructions
For Homemade pie crust
- Cut butter into cubes. Return to fridge for a few minutes to get cold again.
- Place flour, salt and shortening into food processor bowl. Add cold butter. Process until shortening forms pea sized balls.
- Add water one tablespoon at a time until dough starts to clump together. Pulse, DO NOT run continuously.
- Chill dough for about 1 hour. Place dough on a floured board and roll into a 12" circle. Place crust in pie tin. Crimp edges.
To use frozen berries
- Rinse berries under cold water in a large colander. Allow them at least 15 minutes to drain.
- Then proceed with instructions below for fresh berries.
How to make the filling with fresh berries
- Rinse berries well.
- Remove hulls.
- Boil water in a large pan. Blanch berries for one minute. Remove with slotted spoon to covered bowl.3½ cups fresh blackberries
- Add juice or water, lemon juice, spices, if using, and Clear-jel mixed with sugar to a separate pan. Bring to boil. Stir to remove clumps. Reduce heat cook about 10 minutes until thickened. Add berries back to sauce to heat.5 tablespoons Clear Jel modified cornstarch, ¾ cup Sugar, 1 cup water, 3½ teaspoons Bottled Lemon Juice, 1 teaspoon cinnamon, ¼ tespoon nutmeg
How to can the filling
- Ladle hot filling into the hot jars, leaving 1/4″ headspace.
- Wipe rims clean with damp paper towel.
- Center lids on jars.
- Apply bands and adjust to fingertip tight. Place filled jars in canner ensuring jars are covered by over 1″ water. Bring to a gentle, steady boil.
- Process jars for 30 minutes, adjusting for altitude. Turn off heat. Let jars rest in hot water for 5 minutes before removing from canning pot.
- Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.
Notes
This batch makes 1 quart (liter) of pie filling which is enough for one 9" (25cm) pie.
Only use bottled lemon juice. The acidity is tested and the acidity of fresh lemon juice varies.
Blanch blackberries briefly or they will overcook.
Wait for water in canning pot to return to a boil before starting the 30 minute timer.
Always allow jars to rest in the canning pot water for 5-10 minutes before removing them to reduce the risk of siphoning. (liquid seeping out of the top)
USES FOR BLACKBERRY PIE FILLING
- obviously, pies
- ice cream topping
- pour over yogurt or cottage cheese
- blackberry bars
- blackberry crisp
- parfaits
Nutrition
Serving: 1tablespooon | Calories: 14kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 12mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 1mg | Iron: 1mg