Mixed Berry Pie Filling

Processing: Hot Water Bath Canner 30mins
Yield: 1 x quart (950ml)

To make the pie filling, defrost the berries whilst preparing your jars and lids. combine the sugar and clear jel then whisk in the cold water and bring to a simmer over medium heat. Continue stirring over medium heat until thick and bubbly, stir through the lemon juice then gently add the berries and ladle into a sterilised quart jar to 1 inch (2.5cm) headspace. Remove bubbles, wipe rim, apply seal and twist band on to fingertip-tight. Process in hot water bath canner for 30 minutes. Turn off the heat and remove jars after 5 minutes to a teatowel-covered bench to rest overnight. The next day remove bands, label and store in a cool, dark place for up to 12 months. I made 1 quart of pie filling following this recipe.

3 1/2 cups thawed berries
3/4 cup white sugar
1/4 cup Clear Jel
1 cup water
3 tablespoons bottled lemon juice


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