Canned Blackberry Pie Filling is a family favorite of ours. When I was a child I remember my mother sending us out with a bowl and instructions to harvest from the plentiful wild blackberry bushes. We would bring home the berries and she would make us blackberry pie. If you add vanilla ice cream to the top it really becomes a delight. We have a FREEZE BULK PIE CRUST recipe that when combined with this homemade pie filling makes this decadent dessert so easy to make.
Canned Blackberry Pie Filling
Besides making for a quick and easy pie, canned pie filling is good for crisp, and pancakes, waffles, and as an ice cream topping. (My husband will eat it right out of the jar.)
Preparation to Make Blackberry Pie Filling:
Generally, this recipe makes 1 quart of blackberry pie filling.
In preparation, you want to heat your jars. I place my jars in the dishwasher for this. Fill your boiling water bath until the water is 1-2 inches above your jars and place it on medium heat to warm up. We want it warm, but we do not want it to boil yet.
Blackberry Pie Filling supplies
Blend 3 tablespoons of Clearjel, 1 cup of sugar, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of ginger in a large pot.
Mix dry ingredients
Add 1 cup of water.
add water
Mix the water in with the dry ingredients. You’ll notice that the sauce is brown because of the spices. You could add food coloring or leave it brown but what I like to do is add in 1 cup of blackberries right now so they break down and color the sauce purple.
add 1 cup of blackberries
Simmer until the mixture is thick.
lemon juice
Add 1 tablespoon of lemon juice and cook for 1 minute.
vanilla
Remove from the heat. Add 1/2 teaspoon of vanilla. If you put this in before you cook it the flavor will cook out of it.
fold in blackberries
Fold in 3 cups of blackberries. Be gentle as you want these to remain whole.
Canning Blackberry Pie Filling:
fill jar
Fill your jars leaving 1 inch of headspace.
remove air bubbles
Remove any air bubbles. I like to use wooden chopsticks for this.
wipe the rim with a clean cloth
Wipe off the rim of the jar with a clean cloth if needed. Without touching the underside, place the lids on the jars and tighten them until they are fingertip tight.
Place the filled jars into the boiling waterbath canner. Bring the water to a rolling boil then start a timer for 30 minutes if you are at sea level. If you need to know how altitude affects the amount of time you process your jars check out our canning basics video/post.
At the end of the processing time, remove the jars from the boiling water bath and place them on a towel on the counter. A towel laid on the counter protects the counter from being burned and from the jar from breaking with the temperature difference against the cool counter. Allow the jars to sit for 24 hours.
canned blackberry pie filling
After 24 hours, check to be sure that the lids have been sealed down. The lids will suck down if they are properly sealed. If you have any that do not seal, place them in the refrigerator and use them within the next week. Remove the rings, wash, and label your jars with the contents and date preserved. Store sealed jars in a clean, cool, dark place. Home canned goods are good for 1-3 years. After that the nutrition begins to decrease. The quality is best in the first year.
This blackberry pie filling can be used for pie, crisp, on pancakes or waffles, ice cream topping, and any number of other uses.
If you have any questions or comments please let us know.
