Sunday, August 14, 2016

Mixed Berry Pie Filling

Canning pie filling is new for me.  I like the idea that my pantry will stock beautiful pie filling, ready for pies, of course, but also for turnovers, layer cakes, all kinds of other great uses.  I varied the mix of berries.  As long as the total weight of the berries remains the same, feel free to play with the amount of raspberries, blueberries, etc you want to use.  These look great in their jars.

ClearJel is the product to use for thickening the filling for this canning recipe.  The only other thickener you can use is cornstarch.  Do not use anything else to ensure safe canning.

This recipe makes 3 one-litre jars.

4 1/2 cups     blackberries
4 1/2 cups     blueberries
3 cups           raspberries
1 cup             water
2 cups           granulated sugar (add up to one more cup, to taste)
1/3 cup         lemon juice
3/4 cup         cornstarch (or ClearJel)
6 tbsp           Cointreau (or Grand Marnier or plum liqueur) optional

Carefully remove leaves and stems from the berries and mix together.
Combine the sugar, water, cornstarch and lemon juice in a large preserving pan and whisk until smooth.  Bring to a boil, then add the berries.  Stir gently and return the mixture to a rolling boil for exactly one minute.  Remove from the heat and add the Cointreau.  Stir well.

Ladle into prepared one litre jars, leaving one-inch headspace.  Seal then process for 30 minutes in a boiling water bath.  Turn off the heat and leave the jars in the canner for an additional ten minutes.  Remove from the water and let sit.


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