Canned Blackberry Pie Filling Recipe from Scratch
Not thorns in my finger tips or the 100-degree heat can keep me out of my blackberry patches this time of the year. Armed with a big straw hat, jeans, boots, a long-sleeve shirt I headed to the blackberry patch for a marathon session of picking. In just a couple hours I had the two gallons I needed for my canned blackberry pie filling.
Late June always means blackberry pies, jam, and ice cream, and to us that means summer! After gathering up all my home canning supplies I went to work spending the day in the kitchen canning. I know it’s so worth it when I open a jar of blackberry pie filling in the middle of winter.
I found this canned pie filling recipe years ago and have adjusted it to my liking over the years. I wish I could remember where I got it but I’ve made so changes to it that I’ll just consider in mine now.
- 9 quarts’ fresh blackberries
- 2 1/2 cups clear-jel
- 10 cups sugar
- 1 1/2 teaspoon cinnamon
- 13 1/2 cups water
- 3/4 cups fresh lemon juice
- Wash and dry 9 quarts of fresh picked blackberries and set aside. In a heavy duty large 20 quart canning kettle combine clear-jel, sugar, cinnamon and water and mix well. Heat while stirring constantly until it first starts to boil. Quickly add fresh lemon juice and cook for one more minute, mixture will start to thicken quickly. Remove from heat and fold in fresh blackberries.
- In 10 hot clean jars ladle pie filling in, leave a one inch head space in each jar and secure hot lids.
- Process in hot water bath for 30 minutes.
Happy blackberry picking!
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