MULBERRY PIE FILLING

Want to make mulberry pies in minutes? Make and preserve this delicious mulberry pie filling to enjoy all year long! Then, pour the pie filling into a pie shell, add the crust and bake until bubbly and golden. Quart (litre) jars are great for family-sized pies; half pint (1-cup) jars of bottled mulberry pie filling make approximately 4 x mini pies. Pie filling is also delicious stirred through homemade yoghurt or used as a topping on cheesecake, pastries, pancakes, ice-cream and other desserts. Use ripe and fresh mulberries (or measure frozen mulberries then thaw before use).    
    
Ingredients for MULBERRY PIE FILLING

1 Litre (1 quart) batch
4.5L (9 pint) batch
7 Litre (7 quart) batch
Mulberries
(fresh or frozen)
3 1/2 cups
15 1/2 cups
24 cups
Hot Water
(for blanching)
8 cups
8 cups
8 cups
Water, Chilled
(or Fruit Juice)
1 cup
4 1/2 cups
7 cups
Sugar, White
3/4 cup
3 1/3 cups
5 1/4 cups
1/4 cup
(or 1/8 cup for pancake topping)
1 1/8 cups
(or 1/2 cup for pancake topping)
1 3/4 cups
(or 3/4 cup for pancake topping)
Bottled Lemon Juice
3 1/2 teaspoons
1/4 cup
1/2 cup
   
METHOD:
1. Trim stalks from fresh mulberries. Measure fresh fruit to determine the bottling yield. Measure frozen mulberries then thaw before use (reserve juice to use instead of part/all of the water in the recipe).
2. Sterilise all equipment by washing in hot soapy water and rinsing well before use.
3. Wash fresh mulberries and drain. Blanch in a pot of hot water for 1 minute. Drain and keep fruit hot. Repeat with remaining mulberries if required.
4. Prepare jars by boiling in a pot of water for 10 minutes before filling.
5. Soak lids in hot water (not on heat) for at least 5 minutes before use.
6. Whisk chilled water (or fruit juice), sugar and Thermflo (or Cook-Type ClearJel) together in a large, wide pot. Heat over low heat until sugar has dissolved. Continue heating until thick and bubbly.
7. Add bottled lemon juice and whisk until smooth and silky.
8. Quickly add the blanched fresh mulberries (or thawed, drained mulberries) and mix well. Add a tablespoon of extra lemon juice if the mixture is too thick.
9. Pack the hot jars with the hot mulberry pie filling to 2.5cm (1 inch) from the rim of each jar.
10. Using a non-metal utensil, remove any bubbles and add extra mulberry pie filling mixture if required.
11. Wipe rims to remove any food residue.
12. Add warm lids and twist to secure.
13. Place sealed jars into a pot of boiling water and boil for the processing time stated below. Start the timer once the water comes to a full boil.
14. Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a wood or fabric surface. Do not adjust lids during this time.
15. The next day, check jars have sealed before labelling and dating.
16. Store jars in a cool, dark and dry place for up to 12 months.
17. Refrigerate jars upon opening and consume contents within 2-3 days
     
FLAVOUR IDEAS:
Combine fruits (keep quantity the same as the recipe), add a pinch of spice or a spoonful of juice (or liqueur) to a 500ml (pint) jar of mulberry pie filling, process according to the recipe and taste when opening to check flavouring. Make in larger batches as desired.
  • Apples
  • Blackberries
  • Black Raspberry Liqueur
  • Cinnamon
  • Gin
  • Ginger
  • Ginger Ale
  • Ginger Beer
  • Honey
  • Honey + Vanilla
  • Lemon Juice
  • Lemon Zest
  • Lime Juice
  • Lime Zest
  • Mint
  • Raspberries
  • Raspberry Liqueur
  • Rhubarb
  • Strawberries
  • Vanilla
  • Vodka
     
Processing Time for MULBERRY PIE FILLING in a Boiling Water Bath

Jar
Size
Altitude
≤ 1,000 feet
Altitude
1,001 - 3,000 feet
Altitude
3,001 - 6,000 feet
Altitude
≥ 6,000 feet
Hot Pack
≤ 1 Litre
(quarts)
30 minutes
35 minutes
40 minutes
45 minutes
    
Making Mulberry & Raspberry Pie Filling

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