Raspberry Pie Filling

By Hester

Ingredients

• To Make 1 Quart
• 3 1/2 cups Raspberries
• 1 cup White Sugar
• 1/4 cup +1 Tbsp. Clear Jel
• 1 1/3 cup Water (cold)
• 1 Tbsp. + 1 tsp. Lemon Juice
• To Make 7 quarts of Filling
• 6 quarts Raspberries
• 7 cups White Sugar
• 1 3/4 cups Clear Jel
• 9 1/3 cups Water (cold)
• 1/2 cup Lemong Juice
• Directions

Preparation

Step 1

Put sugar and clear jel in a large pot. You must use glear jel, cornstarch will thicken when you make it, but when you re-heat the cornstarch when you bake your pie it breaks down and your filling will become runny.

Mix the sugar and clear jel together and then add water. Whisk the clear jel & sugar thoroughly.

Cook the mixture over medium high heat stirring constantly. Cook until the mixutre begins to thicken. It will turn from a milky white color to clear. Once the mixture thickens add lemon juice and cook for 1 minute stirring constantly.

Remove the filling from the heat and fold in berries; don't stir.

Spoon filling into clean sterilized jars. Fill the jars leaving 1 inch head space.

Process in boiling water bath for 30 minutes.