Raspberry Pie Filling

The delicate flavor of raspberries in this pie filling is unforgettable. For something a little different, try using this filling to make a dessert crêpe. Fill warmed crêpes with a whipped topping or pudding. Top with the raspberry filling and drizzle with chocolate syrup. It's easy, elegant and delicious!

Yield

makes about five pint jars

Ingredients

1 3/4 cups granulated (white) sugar
2/3 cup ClearJel®**
2 cups cool water
blue food coloring, optional
red food coloring, optional
2 tablespoons lemon juice
7 cups raspberries, washed and drained (about 4 pints)*

Directions

Prepare boiling water canner, jars, and lids. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

In a large stainless steel saucepan, combine sugar and ClearJel®. Whisk in water. Add blue and red food coloring, if using, a few drops at a time, until the desired color is achieved. Bring to a boil over medium-high heat, stirring constantly. Add lemon juice, return to a boil and cook for 1 minute, stirring constantly. Reduce heat to low. Quickly fold in raspberries and return to a boil over medium-high heat, stirring frequently and gently until mixture boils. Remove from heat.

Ladle hot pie filling into hot jars, leaving 1 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot filling. Wipe rim with clean cloth. Center lid on jar. Screw band (ring) down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 30 minutes, adjusting for altitude***. Remove canner lid. Wait 5 minutes, then remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Store.

Additional Information

* If using fresh raspberries, wash and drain thoroughly. If using frozen raspberries, measure whole berries, thaw, drain and reserve the liquid. Measure liquid and substitute for an equal quantity of the water called for in the recipe.

** ClearJel® is a cooking starch that is acceptable for use in home canning. Not all cooking starches are suitable for home canning, as reheating causes some to lose viscosity. Making mixtures too thick can interfere with required heat penetration during heat processing.

*** If you are canning above 1,000 feet sea level, see Canning Altitude Adjustments to find how much additional processing time is needed.

Place a clean towel on your work surface to absorb water from the hot jars as you take them out of the water bath (boiling-water) canner to be filled, and again once the jars are processed. The towel prevents hot jars from coming into contact with cooler countertops. Significant temperature differences can cause jar breakage.

A jar lifter is very helpful for handling hot, wet jars. Because they are bulky and fit loosely, oven mitts — even water-resistant types — are not a wise choice. When filling jars, an all-purpose rubber glove, worn on your helper hand, will allow you to steady the jar.

A clear plastic ruler, kept solely for kitchen use, will help you determine the correct headspace. Each filled jar should be measured accurately, as the headspace can affect sealing and the preservation of the contents.

When preparing jars and lids, prepare a couple extra in case your yield is larger than you expect. If you don't have enough jars, place any leftovers in an airtight container; store in the refrigerator and use within a few weeks.

Before using jars, inspect them carefully for any chips, cracks or fractures. Discard any imperfect jars.

See Canning & Preserving Glossary for a description of terms used in this recipe.

Before canning each season, review canning procedures. See Canning & Preserving Basics to refresh your memory with the procedures.

Recipe Courtesy Of

Ball Home Preserving

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