Canning Blackberry Pie Filling

Who doesn't love a homemade blackberry pie?  If you grow your own berries or have access to berries at a farmer's market this is a great and easy way to process and preserve blackberries.  Pie filling can be used as a topping on a pound cake, ice cream, crepes, or waffles.  Honestly it's amazing out of the jars but you should be good and mix it with something else.  

When choosing berries they need to be firm to hold up.  Vine ripe berries are dull and very soft.  Those are perfect for eating fresh or jams but the shiny firm berries with full color are better for pie filling, canning whole, and for preserves.  During berry season I pick every other day.  I use them immediately.  Wash well and sort as you wash those for the pie filling and those that are too soft you can make into a batch of jam.

You can also use frozen berries.  Retain the juice and use if you are using frozen fruit.

Making the Pie Filling:

Whisk sugar, ClearJel, cinnamon, and the cold water together.  Heat, stirring constantly until thick.  You will notice clumps of gel forming which is normal as it continues to heat the filling will turn clear and become evenly thick.

Filling before it thickens.  The cinnamon gives it the color.

Whisk in the bottled lemon juice.

Add the fruit.  Gently fold into the filling.  Do not over stir or you will not have whole berries.  I let it heat on low stirring occasionally for 10 minutes.

Ladle hot pie filling into clean quart jars. Use plastic spatula to remove air bubbles.  Leave a 1" headspace.  This is important for the jars to seal and prevent the filling from seeping out. 

This green canning spatula is great for removing air bubbles and determining headspace.

 

I like to use wide mouth they are easier to fill.  Ripe rims and place lids and rings on jars. Lids should be heated in a pan of water until bubbles appear.  Dry before place on jars.

The water in the canner should be boiling when you place the jars in the canner.  Be sure that lids are covered by an inch of water. Bring back to a boil after adding the jars and process for the appropriate time which varies according to your altitude.

Start timing after canner is boiling.  Remove lids and let the jars rest in the canner for 15 minutes then remove to cool.

After jars are cooled remove the rings and wipe down jars.  I never store canning products with rings.  You want clean jars when you store your products. Wipe down the rims and jar in case any product leaked out. Test for a seal.

Enjoy this delicious pie filling!  

Recipe:

                            1 Quart                7 Quarts

Blackberries        3 1/2 cups          24 1/2 cups

Cold water        1 1/2 cups            10 1/2 cups

Sugar                1 cup                    7 cups

ClearJel            1/4 cup                1 3/4 cups

Lemon Juice    3 TBS                     1 1/4 cups

Cinnamon                                        1 tsp

You can do half blackberries half raspberries.

Processing Time For Water Bath Canner for both Pint or Quart

Altitude     0-1000ft    1001-3000ft    3001-6000ft    >6001

Minutes        30              35                   40                    45

SureJel

Canning Supplies