Blackberry Pie Filling

Hi guys!

Welcome back to the Breathe Country™ Cookbook! Canning season is here so I joined Mama T in her kitchen and we whipped up some blackberry pie filling. (It's my absolute favorite, every year I request a dessert with this exact filling!) 

  • Prep time: 5 minutes 
  • Cook time: 35 minutes
  • Total time: 40 minutes

 

Blackberry Pie Filling Ingredients:

  • 7 cups of whole blackberries
  • 10 tablespoons of Clear Jel
  • 1 1/2 cups of sugar (you can also use Stevia)
  • 2 cups of water (you can also use grape juice if you want a sweeter filling/more vibrant color - we typically use water.)
  • 2 tablespoons of lemon juice 

1. Place the blackberries in a strainer and make sure all the stems have been removed from the berries. Give them a good rinse. 

2. Place the Clear Jel in a large pot and stir in the sugar, mixing them together well. Add the water/grape juice and whisk everything together well.

3. Heat, stirring constantly, until the mixture becomes thick. It will thicken fairly quickly, so make sure to keep a close eye on it. Stir in the lemon juice and cook for another minute. Stir in the blackberries - make sure the mixture is evenly distributed.

4. Pour the hot blackberry mixture into sterilized quart sized canning jars. 

5. Make sure you leave 1 1/2 inch head space. You need to leave the extra head space because your berries will expand when heated. (You will end up with a big mess on your hands if there isn't enough room in the jars for the pie filling to expand!)

6. Wipe off the rims of the jars with a damp towel and place the sterilized canning lids and rings on the jars finger tight. 

7. Place the prepared jars in a boiling water canner, making sure that you have 1 inch of water above the tops of the jars. Bring the water to a boil. Process for 30 minutes.

8. Remove the jars from the canner and place on the kitchen counter to cool.

(Note: If one of your jars does not seal, just place it in the refrigerator and use it in the next week. You can also reprocess jars with new lids and rings. Sealed jars can be stored in a cool dark place for 1-2 years.)

Boom - blackberry pie filling! Big thank you to Mama T for sharing her recipe and kitchen with me to make this!

 Let me know how you like it! As always, send me your favorite country cooking recipes to breathecountryapparel@gmail - I love to try out new recipes! 

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