Ingredients you will need:
To make one quart To make 7 quarts
3 1/2 cups of Blackberries 6 quarts of Blackberries
1 cup of sugar 7 cups of sugar
1/4 cup + 1 Tbsp Clear-Jel 1 3/4 cups of Clear-Jel
1 1/3 cups water or fruit juice 9 1/3 cups water or fruit juice
1 Tbsp + 1 Tsp lemon juice 1/2 cup of lemon juice
- Rinse your Blackberries in cool water. Let sit on colander to drain.
- Combine Sugar and Clear-Jel in a large stainless steel pot
- Add the water or juice (whichever one you are using) and cook over medium high heat until mixture thickens and starts to bubble.
- Add Lemon Juice and boil one minute stirring constantly.
- Fold in your Blackberries being careful not to crush them.
- Fill quart jars and as you fill them, press down gently with a rubber spatula to remove air bubbles. Leave 1 inch head space.
- Wipe rims of jars with a wet paper towel and clean well to ensure a good seal.
- Put on lids and rings and tighten down finger tight.
- Place jars in your boiling water canner leaving at least one inch of water above the jars.
- Bring water to a full boil and once boiling you can reduce heat to maintain a steady boil.
- Process quarts for 30 minutes.
- Turn off heat and wait 5 minutes and then place jars on counter to cool for 24 hours.
- Label and Store.
You can use a little extra sugar if your berries are very tart and you like the filling sweeter.
Adjust processing times as needed for the altitude where you live.
Reference:
Oregon State Extension Pie Filling Recipes
