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A delicious plate of Canning Blackberry Pie Filling

Canning Blackberry Pie Filling

This delightful blackberry pie filling is perfect for canning and can be enjoyed throughout the year. It’s a great way to preserve the taste of summer!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 6 quarts
Course: Preserve
Cuisine: American
Calories: 241
Ingredients Equipment Method Notes

Ingredients
  

  • 1500 g Blackberries about 2 lbs
  • 150 g Sugar for small batch
  • 35 g Clear Jel for small batch
  • 240 ml water or juice
  • 17 ml Bottled lemon juice for small batch
  • 6300 g Blackberries about 14 to 15 lbs
  • 1200 g Sugar for large batch
  • 225 g Clear Jel for large batch
  • 1680 ml Water or juice
  • 120 ml Bottled Lemon Juice for large batch

Equipment

  • Water bath canner
  • Canning jars
  • Slotted spoon

Method
 

  1. Prepare a water bath canner, jars, and lids.
  2. Pick over the blackberries, removing any stems, leaves or debris. Wash and drain the fruit.
  3. Bring a few quarts of water to a boil and blanch the blackberries for 30 seconds to 1 minute until heated through.
  4. Combine sugar and clear jel in a large pot. Add cold water or juice and whisk to dissolve the clear jel completely.
  5. Turn on the heat to medium-high and whisk continuously until the mixture begins to bubble and thicken. Add lemon juice and cook for 1 additional minute.
  6. Fold in the drained berries and fill the canning jars with the mixture, leaving 1-inch headspace.
  7. Cap the jars with canning lids and process in a water bath canner for 30 minutes.
  8. Allow jars to sit undisturbed in the canner for about 10 minutes before removing them.
  9. Cool jars on the counter for 12 to 24 hours and check seals.

Notes

Properly canned and sealed jars will maintain peak quality on the pantry shelf for about 12 months. Refrigerate after opening.