This Blackberry Pie Filling is great to keep in the pantry for the winter. Step by step canning instructions included.
In the heat of the summer I really hate turning on the canning pot. I mean, I do, but I hate it. I enjoy canning in the winter. So in the hot summer months, I freeze lots of the fruits we pick on our property, so I can make lots of delicious things in the winter.
Having great desserts ready to put together sitting on your pantry shelf is a lifesaver when company comes over at the last minute.
Once the filling is made, just open the jar and add to your favorite sweet treats. If you have a frozen pie crust in the freezer, it will save you even more time.
You can have a pie done in less than an hour. Just pour the filling in the pie crust. Top with second crust. Poke holes in top crust. Bake about 50 minutes until middle is bubbly and the crust is golden brown.
New to canning? Start with our comprehensive article on “How to Can Everything“. It will walk you through all of the dos and don’ts related to canning.
How to clean blackberries after picking
Rinse berries under cold water and discard any stems, leaves or soft fruit. Add cold water to a large bowl and add berries.
Gently move them around the bowl with your hands, dislodging any dirt or foreign material from the fruit.
Drain well before using. A salad spinner works great to soak and remove water. Just spin slowly so that you don’t bruise any of the fruit.
Ingredients you need
- blackberries, fresh or frozen blackberries will work
- clear-jel or modified cornstarch IMPORTANT – Do not use cornstarch if you are canning. It is not safe!
- lemon juice – always use bottled lemon juice when canning
- cinnamon – optional
- nutmeg -optional
- water or juice
Step by step instructions
For fresh blackberries
- Combine sugar and clear-jel.
- Whisk or stir a bit to remove lumps.
- Add one gallon of water to a large saucepan. Heat to boiling on high heat. Add up to 6 cups at a time. Blanch berries for one minute, after water returns to boil. Remove with slotted spoon to covered bowl to keep them warm.
- Add sugar mixture to a separate medium saucepan.
- Add juice or water. Stir to combine.
- Bring to boil. Stir to remove clumps. Reduce heat, cook about 10 minutes until thickened.
- Fold berries into sauce to heat.
For frozen berries
- Rinse berries under cold water in a large colander. Allow them at least 15 minutes to drain and thaw.
- Then proceed as above instructions for fresh berries.
Prepare you boiling water bath canning pot. Wash and heat jars and lids.
Canning blackberry pie filling
- Pour hot pie filling into hot jars with the aid of a canning funnel, leaving 1 inch head space. (the space between the top of the product and the rim of the jar.)
- Remove air bubbles with a tool or wooden or plastic chopstick.
- Wipe rims of jars with damp paper towel.
- Apply lids. Screw on bands fingertip tight.
Add jars to the rack of a boiling water canner. Bring to boil. Then process for 30 minutes, adjusting for altitude. (See recipe below.) Remove pot from heat. Allow jars to cool in the hot water for 5-10 minutes before removing them so that they cool slowly.
This will prevent siphoning (leakage of liquid from the seal, even if the jars are sealed.)
Remove jars from hot water with jar lifter, after cooling period. Place on a kitchen towel on the counter and leave undisturbed for 12-24 hours.
Check for seal. Press down in the center of the lids. If the lids flex, the jar is not sealed. You can either attempt to process the jar again with a new lid or store any unsealed jars in the fridge and use them first.
How to use it
This pie filling is great for many different desserts. The flavor is so fresh and a bit on the tart side, which we love.
- obviously, pies – use a double crust or cut crust into strips and do a lattice top crust.
- vanilla ice cream topping
- pancakes, French toast and waffles
- pour over yogurt or cottage cheese
- blackberry bars
- blackberry crisp
To make a pie with this filling
- Roll homemade or store bought pie dough on a lightly floured board into a 12 inch diameter disk with your rolling pin.
- Center in your pie plate.
- Par bake crust for 30 minutes.
- Pour canned pie filling into crust.
- For a solid top, place a second piece of rolled out pie crust on top of the pie.
- Trim off excess dough. Crimp edges.
- Poke holes in top crust with a sharp knife. Baste with an egg wash. Sprinkle with sugar, if desired.
- Bake at 350°F / 180°C for 50 minutes to one hour.
- If crust gets too brown, protect the top with aluminum foil.
- Serve with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Pro tips for your success
- Never use cornstarch, flour or tapioca to thicken fillings when canning. It doesn’t heat through consistently so you may not remove all of the bacteria present. It also has a tendency to clump from the high heat of the canning process so the texture will be inconsistent. Use Clear jel. It is specifically made for canning.
- One quart jar is perfect for a 9 inch pie. You can use pints if you’d like to use it for toppings and such.
- Filling can be stored in the refrigerator for about 2 weeks if you don’t want to can it.
- You can add 3 drops of blue food coloring and one drop of red food coloring if you want the color more vibrant. We don’t find this necessary.
- Adjust the sweetness by adjusting the amount of sugar or lemon juice that you use.
More fruit pie fillings
Tools I use
If you have any questions or comments, please ask in comment section below. We’d love to hear from you!
I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
Canning Blackberry Pie Filling
For Homemade Pie Crust
- 1¼ cups all-purpose flour
- ¼ teaspoon Salt
- ⅓ cup unsalted butter
- 3-4 tablespoons Ice water
For Homemade pie crust
- Cut butter into cubes. Return to fridge for a few minutes to get cold again.
- Place flour, salt and shortening into food processor bowl. Add cold butter. Process until shortening forms pea sized balls.
- Add water one tablespoon at a time until dough starts to clump together. Pulse, DO NOT run continuously.
- Chill dough for about 1 hour. Place dough on a floured board and roll into a 12" circle. Place crust in pie tin. Crimp edges.
To use frozen berries
- Rinse berries under cold water in a large colander. Allow them at least 15 minutes to drain.
- Then proceed with instructions below for fresh berries.
How to make the filling with fresh berries
- Rinse berries well.
- Remove hulls.
- Boil water in a large pan. Blanch berries for one minute. Remove with slotted spoon to covered bowl.3½ cups fresh blackberries
- Add juice or water, lemon juice, spices, if using, and Clear-jel mixed with sugar to a separate pan. Bring to boil. Stir to remove clumps. Reduce heat cook about 10 minutes until thickened. Add berries back to sauce to heat.5 tablespoons Clear Jel modified cornstarch, ¾ cup Sugar, 1 cup water, 3½ teaspoons Bottled Lemon Juice, 1 teaspoon cinnamon, ¼ tespoon nutmeg
How to can the filling
- Ladle hot filling into the hot jars, leaving 1/4″ headspace.
- Wipe rims clean with damp paper towel.
- Center lids on jars.
- Apply bands and adjust to fingertip tight. Place filled jars in canner ensuring jars are covered by over 1″ water. Bring to a gentle, steady boil.
- Process jars for 30 minutes, adjusting for altitude. Turn off heat. Let jars rest in hot water for 5 minutes before removing from canning pot.
- Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.
USES FOR BLACKBERRY PIE FILLING
- obviously, pies
- ice cream topping
- pour over yogurt or cottage cheese
- blackberry bars
- blackberry crisp