Razzleberry Pie Filling
These jars look amazing and I am so excited to show off Terry's work! Thanks Terry for letting me share this awesome recipe adaptation!
- 6 qts mixed berries: (Terry used this combination)
- 4 16oz boxes strawberries (sliced)
- 4 6oz raspberries and blackberries
- 2 16oz blueberries
- 6 cups sugar
- 2 cup Clear Jel
- 7 cups cold water
- 1/2 cup bottled lemon juice
- 1 T. cinnamon
Wash/clean berries. Combine in large pot. Combine sugar, Clear Jel, and cinnamon in large saucepan. Add water, stir using a wire whisk for a better consistency and continue stirring constantly until it bubbles and thickens. You must stir constantly for smooth product! Add lemon juice quickly, and boil for one minute.
**Do not decrease amount of lemon juice, this is added for safety.
Remove from heat and fold in the berries gently. Fill 7 hot qt jars. Leave 1 1/2 inches head space. Remove air bubbles as you fill by pressing down the filling with your plastic spatula.
Wipe the rims with a papertowel and add hot lid and rings. Process in boiling water canner for 30 mins.
Remove from canner and put the jars on a towel or rack and leave them for 24 hrs. Next day, remove rings, wash jars, and store!
Add 1 pound of fresh pitted Cherries to the berries!
If you need Clear Jel (Gluten Free) you can purchase it from Hoosier Hill Farms!