Preserve the Harvest Series: Raspberries and Home Canned Raspberry Pie Filling

  Preserve The Harvest Series; Home Canned Raspberry Pie Filling

PRESERVE THE HARVEST SERIES

Preserve the Harvest Series presents a new fruit or vegetable every Tuesday with the goal of helping you get the most out of fresh fruits and vegetables harvested during peak season. Whether you grow your own fruits and vegetables, buy them at the Farmer’s Market or your local grocery store, it is good to remember the best time to preserve your bounty is when it is plentiful. Preserving the harvest stocks your pantry shelves and freezer with whole foods that you can feel good about, foods that taste great, and this approach saves you money.  A sane approach to sustainability! Next up…Raspberries and Home Canned Raspberry Pie Filling.

Preserve The Harvest Series; Home Canned Raspberry Pie Filling

LET’S TALK RASPBERRIES

The Raspberry plant is a perennial with woody stems and edible fruit. There are multiple varieties of raspberry plants each producing a berry that is unique and colorful. The red raspberry is the most popular and is by far the largest crop of commercially grown raspberries.  If you are fortunate enough to have a farmers market nearby, you may find black, blue, yellow and golden raspberries for sale. All the raspberries are similar in taste with a very distinctive rich raspberry flavor.

GROWING RASPBERRIES

If you plan on growing raspberries it’s a good thing to think about what type of crop you want to have. Raspberry plants are either Summer bearers (grow one crop per season in the summer) or ever-bearers (two crops grown in the spring and fall). I have both types planted. My raspberries begin producing in late spring and I have continuous berries all the way until fall. Raspberries prefer cooler climates but are adaptable and can be grown almost anywhere. They are relatively easy to grow, but must be tended to regularly so they do not get out of hand. Pruning is a must to get good fruit production. It is not difficult, but can not be neglected.  

Guide on growing raspberries: Organic Gardening – Growing Raspberries

Guide on how to prune raspberries:  About Home – Pruning Raspberry and Blackberry Plants.

CARING AND STORAGE OF RASPBERRIES

Raspberries should be stored in a single layer in a moisture proof container. Do not rinse berries until they are ready to be eaten. Fresh raspberries will store in the refrigerator for about 3 days.

Raspberries may be frozen with great results. To freeze, rinse berries lightly and place on paper towel to soak up extra moisture. Arrange raspberries on baking sheet in single layer and  place in freezer until frozen solid. Once frozen, remove berries and place in heavy duty freezer bag or use vacuum sealer. Frozen berries can be stored up to a year. 

Preserve The Harvest Series; Home Canned Raspberry Pie Filling

HOME CANNED RASPBERRY PIE FILLING

Raspberry pie filling is easy to make and is a great way to preserve the harvest while raspberries are in season; saving you money and enabling you to enjoy the great taste of raspberries throughout the year. Raspberry pie filling can be enjoyed for more than just pies. With a little imagination you can put those beautiful berries to good work. Spoon a little raspberry pie filling on top of ice cream for a delicious ice cream sundae or spread some between two chocolate cake layers for a decadently rich treat. 

Preserve The Harvest Series; Home Canned Raspberry Pie Filling

The following recipe is processed using a water bath canning process. If you have never canned before or need a refresher the National Center for Home Food Preservation is the gold standard of information. I would encourage you to head over and read their general canning information.

Supplies You Will Need

  • Water Bath Canner
  • Quart Jars with Lids and Bands – Just the right size for 1 pie.
  • Clear Jel – a necessity for a thickener when canning any type of pie filling. Corn starch can be used in a pinch but in my experience the finished product is clumpy, with a chalkier taste. Clear jel is relatively inexpensive and works beautifully every time. I buy mine on Amazon because it is readily available there and can be hard to find in the regular supermarket.
  • Utensil Set  – Not absolutely necessary, but makes the job of canning a whole lot easier.
  • Large non- reactive pot 

5.0 from 4 reviews
Home Canned Raspberry Pie Filling
 
Always use freshly picked raspberries that are firm and free of blemishes. Organic and pesticide free raspberries are preferred. 10 cups of raspberries will make 2 quarts pie filling. Recipe can be doubled.
Ingredients
  • 10 cups raspberries
  • 2 cups sugar
  • 2 cups water
  • 2 tbsp lemon juice
  • ½ cup clear jel (not instant)
Instructions
  1. Rinse berries.
  2. Combine water, sugar and ClearJel® in a large, non reactive heavy pan and slowly bring to a boil.
  3. Stir continuously until mixture begins to thicken.
  4. Add lemon juice, fold in raspberries and simmer for 5 minutes.
  5. Spoon hot mixture into sterilized quart jars, leaving 1" of headspace at the top for expansion.
  6. Wipe rim of jar and place sterilized lid on jar and lightly fasten with screw type band.
  7. Process in a Water Bath Canner for 30 minutes for quart jars.
  8. After processing, remove jars and place on a towel to cool. Jars should be spread apart to allow for circulation when cooling. Allow to sit for 24 hours.
  9. Check jars to make sure they have sealed properly. If proper sealing did not occur, place jar in refrigerator. Can be stored in refrigerator for about 2 weeks.

Recipe from Canning USA: Making and Canning Raspberry Pie Filling 

Preserve the Harvest Series: Raspberries and Home Canned Raspberry Pie Filling shared with:

*Creative K Kids: Tasty Tuesdays *The Shady Porch: Party on the Porch *The Crafty Wife: Wednesday Roundup * Crafty Allie: Worthwhile Wednesday *My Paper Craze: Creative Spark * Crafty spices: Wordless Wednesday *2 Crochet Hooks: Wined Down Wednesday  **Confessions of a Mommyholic: Pin it Party *Lambert’s Lately: Create it Thursday *Sweet Haute: Sweet Haute Linky Party *Living Well Spending Less: Thrifty Thursday *Organized 31: Inspire Us Thursday *The Deliberate Mom: Shine Blog Hop *Grow a Good Life: Green Thumb Thursday *Calm Healthy Sexy: Let’ Get Real *Nancherrow: Friday’s Unfolded *Kitchen dreaming: The Weekend Social *A daily dish: Foodie Friday’s *The Diary of a Real Housewife: Friday Favorites  * Create with Joy: Friendship Friday * The Cookie Puzzle: Party in Your PJ’S *Love Bakes Good Cakes: Freedom Friday’s *In the Kitchen With Jenny: Foodie Friday’s *Captain America and His English Rose: Pretty Pintastic Party *Natasha in Oz: Say G’day *Pebbles and Piggy Tails: Saturday Dishes *Sondra Lyn at Home: Share It Sunday  *Baking in Pyjamas: Sweet and Savoury Sunday *Creative K Kids: Bloggers Brags *Mrs Tee Love Life Laughter:Mommy Monday Blog Hop *21st Century Housewife: Hearth and Soul Blog Hop *Yesterfood: Treasure Box Tuesday *Lou Lou Girls: Lou Lou Girls *Mandy’s Recipe Box: Totally Talented Tuesdays

 

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Monday Morning Review: 5 Perfect Summer Desserts

Yes, I’ve made a great deal of dough from my fiction, but I never set a single word down on paper with the thought of being paid for it … I have written because it fulfilled me … I did it for the buzz. I did it for the pure joy of the thing. And if you can do it for joy, you can do it forever. ~ Stephen King

DOING WHAT I LOVE

I never in a million years thought I would be quoting Stephen King. I couldn’t help myself; his words express exactly how I feel (except the making a lot of dough part, sigh…) .  Seriously though, I absolutely am in love with what I do.  I get a thrill creating, gardening and taking photographs. I then have the privilege of putting it all down on paper and sharing it with you. I am pretty sure nothing I have done in the workplace has ever given me this much satisfaction.

I am thankful for the talents God has given me and watch in amazement as He brings everything together. In gratitude I desire to give back to the beautiful community I have been allowed to participate in. Starting today and continuing every Monday I will be sharing some of the things I have appreciated in the bloggy community from the previous week. Recipes, gardening, crafts, diy; everything will be on the table.  

Monday Morning Review: 5 Perfect Summer Desserts

I am excited to get started so here we go! 5 perfect summer desserts!

MONDAY MORNING REVIEW: 5 PERFECT SUMMER DESSERTS 

 

Monday Review: Grown-Up Mixed Berry Shortcake

Grown  Up Mixed Berry Shortcake from Erica’s Recipes is not only beautiful, it opens up new ways of thinking on what a berry shortcake could be. I love how she poaches the fresh berries in wine. Two thumbs up for this perfect summer dessert.

Monday Morning Review: Lemon Italian Ice

What could be more refreshing for dessert than a Lemon Italian Ice from three kids and a fish. Sweet and tart all at the same time. It is sure to please on a hot summer’s day.

Monday Morning Review: S'moreo Ice Cream Cookie Sandwhich

Oreo’s, chocolate, marshmallows and ice cream… oh my. Step away from my S’moreo Ice Cream Sandwich! These beautiful and tasty treats come from This Silly Girl’s Life. I think I want to hang out in her kitchen for awhile!

Monday Morning Review: Rustic cherry Tart

Cherries are in season and what better way to put them to good use then with a lovely Rustic Cherry Tart  made by About a Mom. Add a scoop of vanilla and count me in!

Monday Morning Review: Coconut Raspberry Ice Pops

No self-respecting review of 5 perfect summer desserts would be complete without an icy cold treat. What better way to represent summer than Coconut Raspberry Ice Pops from Mama’s High Strung. I love the use of coconut water and coconut milk in these pops; adding raspberries, Genius!

Monday Morning Review: 5 Perfect Summer Desserts Thanks for stopping by Pure Grace Farms today and following along with the Monday Morning Review. It’s great to see all the  beautiful things around the neighborhood. Who know’s what lies ahead in the coming week. Whatever it is I’m sure it’s delicious.

Blessings,

Shari

 

5 Perfect Summer Desserts shared with:

 *Creative K Kids: Bloggers Brags *The Ultimate Linky: Pinterest Party *The 21st Century Housewife: The Hearth and Soul Blog Hop *It’s a Ginger Snap: Motivate Me Monday *Yesterfood: Treasure Box Tuesday *Creative K Kids: Tasty Tuesdays *The Shady Porch: Party on the Porch * Crafty Allie: Worthwhile Wednesday *My Paper Craze: Creative Spark  *Sweet Haute: Sweet Haute Linky Party *Happy and Blessed Home: Family Fun Friday *Kitchen dreaming: The Weekend Social

 

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Low Sugar Strawberry Preserves

Today finds me sitting in my favorite chair where I do most of my writing. It is the most comfortable one in the house and is great on my poor, suffering back when I need to be still for any length of time. The windows are open, a nice breeze is blowing and I am pondering upon great and deep universal truths. Actually, to be more accurate, I am wondering how I am going to write about Low Sugar Strawberry Preserves. It’s a great topic all by itself, I know, but I have a hankering to write, to be creative. And while Low Sugar Strawberry Preserves are right up there with Chaucer and Hemingway it doesn’t seem to satisfy. So… my mind wanders to headier things; preserves lead to preservation and preservation leads to thoughts on self-preservation. Voila; a topic I can sink my teeth into…not unlike my Low Sugar Strawberry Preserves. Low Sugar Strawberry Preserves So I will put the tasty, delicious, and the easiest Low Strawberry Sugar Preserves you will ever make on hold for a moment, and contemplate the concept of self-preservation that is rampant in our society today. It seems to me our Western culture is consumed with this notion of self-preservation. We see a need to guard, protect, preserve, shield, maintain ourselves and our “things” at all costs. “Self, Me, I,” is what’s important here. The thought that I must accomplish this great thing, or that great task, to be worthy and acceptable is a pretty common school of thought amongst us. Not surprisingly, I think we have got it all wrong.

Low Sugar Strawberry Preserves

I would be remiss not to mention the topic today is on Low Sugar Strawberry Preserves and the real reason why I am writing this post. I digress only because the preserves are really very lovely and I wouldn’t want you to miss out on the fact that they are made with only fresh strawberries, lemon juice and a scant amount of sugar in comparison to most other jams. Low Sugar Strawberry Preserves “Ahem… where was I?”  Ah yes; self preservation. I think we have got it all wrong in our culture today. Self-preservation; holding on to who we think we are and what we think we need is actually in itself counter-productive to truly living. When we are so concerned about ourselves, all our thoughts turn inward; closing us off to the life around us. We become so busy grasping for survival, getting what’s coming to us, joy somehow is left out of the equation. One climbs the ladder to success, only to find it is leaning on the wrong building. It is empty, hollow and doesn’t satisfy.

Low Sugar Strawberry Preserves

I think true self-preservation is in letting go; living in the moment no matter what comes along. I happen to believe in a God that loves me and I know that he will provide for me, just because he said he would. Tomorrow’s financial picture may not always look rosy, but He hasn’t failed me yet. Simple trust and giving oneself away is the key to preservation. It is not “Self,” but God who meets my needs. Today’s culture may think I’ve lost my marbles. So be it. I choose to place my trust in Someone more reliable than me.

Low Sugar Strawberry Preserves

One of the secrets to this tasty Low Sugar Strawberry Preserves is in the way it is cooked. Each day for three days the preserves are brought to a boil and then the heat is backed off for a nice little simmer. This allows for the natural pectin in the fruits to step up slowly and take over making a nice preserve that isn’t cooked to death. The strawberries remain whole and the flavor is amazingly fresh. I like to add fresh ground black pepper for an unexpected pop of flavor, but feel free to leave it out if it is a little bit too adventurous for you. If you like a sweeter preserve add more sugar. Just be aware that the thickening process may be a bit faster and adjust your simmer time accordingly.

5.0 from 1 reviews
Low Sugar Strawberry Preserves
 
Cook time
Total time
 
Low Sugar Strawberry Preserves made with simple ingredients create the best tasting fruit preserves you may ever eat. Whole berries swim in every spoonful. Perfect on a fluffy biscuit or baked in a tart.
Serves: 4 - 4 oz jars
Ingredients
  • 6½ cups small to medium sized strawberries, cleaned and hulled
  • 1 cup sugar
  • ½ cup fresh squeezed lemon juice
  • ½ tsp freshly ground cracked black pepper (optional)
Instructions
  1. First Day: Place cleaned and hulled whole strawberries in large non-aluminum pan. Add sugar, stir well. Cover and allow strawberries to sit for 4 hours to allow the sugar to dissolve and to draw juice from the berries (can sit overnight, if desired). Once sugar has dissolved and bowl has accumulated juice from the berries, place pan over medium heat, add cracked pepper (if using) and bring to a boil, stirring occasionally. (foam may form on preserves when cooking. Don't worry, as it sits it will dissolve, leaving preserves bright and beautiful) Once berries have come to a boil, reduce heat to bring the berries to a hard simmer, cook 15 minutes more. Cover, remove from heat and allow berries to sit over night.
  2. Second Day: Return pan to medium heat and bring once again to a boil, stirring occasionally to keep the berries from sticking. Once boiling, reduce heat to a hard simmer, cook 10 minutes more. Cover, remove from heat and allow berries to sit overnight.
  3. Third Day: Return pan to medium heat and bring once again to a boil, stirring continually to keep the berries from sticking. Once boiling, reduce heat to a hard simmer continuing to stir, cook 5 minutes more. Remove preserves from heat. At this time you can process your preserves as you would for jams and jellies in a hot water bath or place jars into the refrigerator.

Low sugar Strawberry Preserves shared with: 

The Sits Girls: Saturday Sharefest *Natasha in Oz: Say G’day *Create with Joy: Inspire Me Monday *My Pinterventures: Merry Mondays * Creative K Kids: Bloggers Brags *Pluckys Second Thoughts *The Sqishable Baby: Mommy’s Monday Blog Hop *Tumbleweed Contessa: What’d you do this Weekend *21 Century Housewife:  Hearth and Soul *Memories by the Mile: Treasure Box Tuesday *Lou Lou Girls *Detours in Life: Tickle Me Tuesday *Creative K Kids: Tasty Tuesday’s *Crafty Spices: Wordless Wednesday *The Shady Porch: Party on the Porch *Foody Schmoody: The Wednesday Roundup *Oh My Heartsie Girl: What I Made Wordless Wednesday *Sweet Haute: Sweet Haute Share Link Party

 

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”