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.
  • 10 cups raspberries
  • 2 cups sugar
  • 2 cups water
  • 2 tbsp lemon juice
  • ½ cup clear jel (not instant)
  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 by Pure Grace Farms at https://puregracefarms.com/2014/07/home-canned-raspberry-pie-filling/