Why You’ll Love This Raspberry Pie Filling Recipe
There’s nothing quite like the taste of fresh raspberries in a homemade pie. But what if you could enjoy that burst of summer flavor all year round? With this easy guide to canning raspberry pie filling, you can! Whether you’re a seasoned canner or a beginner, this recipe is foolproof and packed with tips to ensure success.
Imagine pulling a jar of ruby-red raspberry filling from your pantry on a chilly winter day and transforming it into a warm, flaky pie or a decadent tart. It’s like bottling sunshine! Plus, this recipe is perfect for gifting—who wouldn’t love a jar of homemade raspberry goodness?
Ready to get started? Let’s dive into the sweet world of raspberry pie filling!
Why Canning Raspberry Pie Filling is a Game-Changer
Canning your own raspberry pie filling is a fantastic way to preserve the vibrant flavor of fresh raspberries. Here’s why you’ll love it:
- Year-Round Enjoyment: Summer berries are fleeting, but canned filling lets you enjoy their flavor anytime.
- Convenience: Having pre-made filling on hand makes baking pies, tarts, or even thumbprint cookies a breeze.
- Control Over Ingredients: Skip the store-bought stuff with artificial additives. This recipe uses simple, wholesome ingredients.
- Cost-Effective: Buying raspberries in bulk during peak season and canning them saves money in the long run.
What You’ll Need: Equipment and Ingredients
Before we start, let’s gather everything you’ll need.
Equipment:
- Large pot for boiling jars
- Canning jars with lids and bands
- Jar lifter
- Funnel
- Large mixing bowl
- Potato masher or immersion blender (optional)
Ingredients (Makes about 4 pints):
- 6 cups fresh raspberries (frozen works too!)
- 1 ½ cups granulated sugar
- ½ cup cornstarch
- 2 cups water
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract (optional, but adds depth)
Step-by-Step Guide to Canning Raspberry Pie Filling
Step 1: Prepare Your Jars
Start by sterilizing your canning jars. Wash them in hot, soapy water, then place them in a large pot of boiling water for 10 minutes. Keep them warm until you’re ready to fill them.
Step 2: Make the Filling
- In a large pot, combine sugar, cornstarch, and water. Stir until smooth.
- Bring the mixture to a boil over medium heat, stirring constantly. It will thicken as it cooks.
- Add the raspberries and lemon juice. Simmer for 5-7 minutes, mashing the berries slightly if you prefer a smoother filling.
- Stir in vanilla extract if using.
Step 3: Fill the Jars
- Using a funnel, ladle the hot filling into the sterilized jars, leaving ½ inch of headspace.
- Wipe the rims clean with a damp cloth to ensure a proper seal.
- Place the lids and bands on the jars, tightening them just until snug.
Step 4: Process the Jars
- Carefully lower the jars into a boiling water bath. Make sure they’re fully submerged.
- Process for 15 minutes (adjust for altitude if necessary).
- Remove the jars with a jar lifter and let them cool on a towel. You’ll hear the satisfying pop of the lids sealing!
Step 5: Store and Enjoy
Once cooled, check the seals by pressing the center of each lid. If it doesn’t pop back, it’s sealed! Store your jars in a cool, dark place for up to a year.
Tips for Perfect Raspberry Pie Filling
- Use Fresh or Frozen Berries: Both work well, but fresh raspberries give the best flavor.
- Adjust Sweetness: Taste the filling before canning and add more sugar if needed.
- Add a Twist: Mix in other berries like blackberries or blueberries for a unique flavor.
How to Use Your Canned Raspberry Pie Filling
This versatile filling isn’t just for pies! Here are some delicious ideas:
- Pies and Tarts: Use it as a base for classic raspberry pie or mini tarts.
- Thumbprint Cookies: Add a dollop to your favorite cookie dough.
- Pancake Topping: Warm it up and drizzle over pancakes or waffles.
- Yogurt Parfaits: Layer it with yogurt and granola for a quick breakfast.
Affiliate Product Recommendations
To make your canning experience even easier, here are some must-have tools:
- Ball Canning Starter Kit: Includes jars, lids, and a jar lifter—everything you need to get started.
- OXO Good Grips Canning Funnel: Makes filling jars mess-free.
- Immersion Blender: Perfect for smoothing out your filling if you prefer a less chunky texture.
Nutrition Facts (Per ½ Cup Serving):
- Calories: 120
- Total Fat: 0g
- Sodium: 0mg
- Total Carbohydrates: 30g
- Dietary Fiber: 3g
- Sugars: 25g
- Protein: 1g
Share the Sweetness!
Canning raspberry pie filling is a rewarding way to preserve the flavors of summer and make your baking adventures easier. Whether you’re a pie enthusiast or just love the idea of homemade preserves, this recipe is a winner.
Have you tried canning raspberry pie filling? Share your experience in the comments below! Don’t forget to pin this recipe and follow us on social media for more delicious ideas.
Equipment
- Large pot
- Canning jars with lids
- Jar lifter
- Funnel
- Mixing bowl
Ingredients
- 6 cups fresh raspberries
- 1 ½ cups granulated sugar
- ½ cup cornstarch
- 2 cups water
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract optional
Instructions
- Sterilize jars and keep warm.
- Combine sugar, cornstarch, and water in a pot. Bring to a boil.
- Add raspberries and lemon juice. Simmer for 5-7 minutes.
- Stir in vanilla extract.
- Fill jars, leaving ½ inch headspace.
- Process in a boiling water bath for 15 minutes.
- Cool and store.
Notes
- Adjust sweetness to taste.
- Mix in other berries for variety.
Enjoy your homemade raspberry pie filling, and happy canning! 🍓
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