Blackberry Pie Filling
6-quarts fresh blackberries
7 cups granulated sugar (can make slight
adjustments for tartness of berries)
1 3/4 cups Clear Jel
1 teaspoon cinnamon
9 1/3 cups water
1/2 cup lemon juice (this is for
safety, do not decrease amount)
Select top quality, firm, ripe berries. Rinse berries and set aside.
Measure lemon juice and set aside.
Combine Clear Jel, sugar and cinnamon in a large saucepan. Add water and mix
until smooth. Stirring during the thickening process is critical for a smooth
end product. Heat, stirring mixture constantly until it bubbles. Quickly add
lemon juice and boil 1 minute, stirring constantly. (you may add more water at
this point if you wish to have a berry topping instead of pie filling). Remove
from heat and fold in berries.
Fill 7 quart jars, leaving 1 to 1 1/2 inches of headspace.
Process in a boiling water canner for 30 minutes at sea level, 35 minutes at
1001 to 3000 feet and 40 minutes at altitudes 3001 to 6000 feet. Each quart of
pie filling will make an 8- or 9-inch pie.