Boil water in a large pan. Blanch berries for one minute. Remove with slotted spoon to covered bowl.
Add juice or water, lemon juice 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, 1 cup water, 3½ teaspoons Bottled Lemon Juice, ¾ cup Sugar
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.
This batch makes 1 quart (liter) of pie filling which is enough for one 9" (25cm) pie.Only use bottled lemon juice. The acidity is tested and the acidity of fresh lemon juice varies.Blanch strawberries briefly or they will overcook.Wait for water in canning pot to return to a boil before starting the 30 minute timer.Always allow jars to rest in the canning pot water for 5-10 minutes before removing them to reduce the risk of siphoning. (liquid seeping out of the top)