Raspberry Pie Filling
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
- Yields:
-
5 pints
ingredients
- 1 3⁄4 cups granulated sugar
- 2⁄3 cup pectin, see note
- 2 cups water, cool
- 2 tablespoons lemon juice
- 7 cups raspberries
directions
- *Note, recipe calls for Clearjel-red and blue food coloring optional.
- Prepare canner, jars and lids.
- In a large stainless saucepan combine sugar and Clearjel.
- Whisk in water.
- Add blue and red food coloring if using, a few drops at a time to achieve desired color.
- Bring to a boil over medium high heat, stirring constantly.
- Add lemon juice.
- Return to a boil and cook for 1 minute.
- Reduce heat to low quickly folding in raspberries.
- Return to a boil over medium high heat stirring frequently.
- Once boil is achieved remove from heat.
- Ladle filling into clean hot jars leaving 1 inch headspace.
- Remove air bubbles, wipe rim, adjust cap and screw on band to fingertip tight.
- Repeat.
- Place jar in canner and cover.
- Bring to a boil and process for 30 minutes.
- Turn off canner, remove lid and let jars stand in canner 5 minutes.
- Remove jars, let cool then store.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois