Blackberry Pie Filling

Processing: Boiling Water Canner 30 minutes
(half-pints, pints, quarts)
Storage: 12 months +
Yield: 4 cups per batch
Make homemade blackberry pies in minutes! Simply pour into a pie shell, cover with the top and bake. Quart (950ml) jars are great for family-sized pies; half pint (1-cup) jars of canned pie filling make approx 4 x mini pies. Pie filling is also delicious stirred through homemade yoghurt or used as a topping on cheesecake, pastries, pancakes, ice-cream or other desserts.
PLEASE NOTE: This recipe makes 1 x quart jar. To make larger batches, multiply by the number of jars you wish to make (we recommend using 2 or 3 large pans for large batches) or refer to the chart at the end of this recipe.
3 1/2 cups blackberries, fresh or thawed
water, for blanching
1 1/2 cups water (or apple juice), chilled
1 cup sugar
1/4 cup Thermflo (or Clearjel)
3 tablespoons bottled lemon juice    
Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
Prepare fruit.
Wash fresh blackberries and drain. If using thawed berries, retain juice and use as part of the water in the filling. Keep berries whole. Blanch berries for 1 minute in water, then strain. Keep fruit hot.
Make fruit pie filling.
Whisk sugar, Thermflo and the water together. Heat until thick. Remove from heat. Whisk in the bottled lemon juice. Immediately stir the blackberries into the pie filling, adding extra apple juice if too thick, and bottle immediately.
Prepare lids.
Place lids into a bowl of boiling water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot pie filling into hot jars.
Immediately ladle the hot fruit pie filling into hot jars, leaving 1inch (2.5cm) headspace. Remove bubbles, check headspace is correct, then wipe rims with damp paper towel then seal.
Process jars in a boiling water canner.
Process in a boiling water bath canner for 30 minutes, adjusting for altitude if required. Start timer once water returns to a full boil. When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.

Blackberry Pie Filling Processing in Boiling Water Canner

Style of Pack

Jar Size


0 – 1,000ft


1,001 – 3,000ft


3,001 – 6,000ft







30 minutes

35 minutes

40 minutes

45 minutes

Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed. Please note fruit pie fillings will have tiny bubbles present after processing.
  • Add 1 teaspoon ground spice: try cinnamon, mint or vanilla;
  • Add lemon zest;
  • Replace the white sugar with brown sugar;
  • Use half raspberries, half blackberries instead;
  • Replace 1/4 cup sugar with a few tablespoons of honey.

Blackberry Pie Filling Ingredients

1 Quart (4 cups)

7 Quarts (28 cups)


3 ½ cups

24 ½ cups

Water, chilled

1 ½ cups

10 ½ cups


1 cup

7 cups

Thermflo (or ClearJel)

¼ cup

1 ¾ cups

Bottled lemon juice

3 tablespoons

1 ¼ cups

Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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