Wednesday, August 28, 2013

Blackberry Pie Filling

Blackberry Pie Filling

16 cups Blackberries
3 cups Water
3/4 cup Clear Jel
4 cups water
1 teaspoon Cinnamon
1/2 teaspoon All Spice
1/2 cup Lemon Juice

 Add Sugar, Clear Jel, Cinnamon, All Spice to the pot.  Wisk it together.  Slowly add the water.  Bring to a bubble.  So not quite a full boil, but more then just steaming. 

Its going to look milky for a while.  It freaked me out the first time. 
Add Lemon Juice and boil for 1 minute.

At this point the Clear Jel is starting to thicken, just like in a gravy.  Keep going!

At the boiling point.  
 Fold in Blackberries.  Ladle into jars

Isn't this pretty!

I intended this to fit into 7 quart jars, but my math must be off.  I ended up with 4 quarts, 1 pint, and 1 1/2 pint.
 Wipe rims.  Add lids and rings.  Process for 45 minutes at 6000 ft.  If you are lower in elevation you will have to subtract some time. 
Out of the canner and cooling down.  Label, make sure you put the date. 

Use in between your favorite pie crust, or make cobbler.  Enjoy~

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