Raspberry Pie Filling
Makes 1 batch (1 x 1 litre / 1 US quart) jar. Multiply by up to 7 if desired.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 1 litre jar (1 quart)
Calories 896 kcal
(fresh. 1 lb / 3 1/2 cups whole. Measured after prep with stems removed. )
(35 g / 1 1/4 oz)
(white. 6 oz / 3/4 cup plus 2 tbsp)
(cold. Or juice. 1 cup / 8 oz)
red food colouring
Wash the raspberries.
Place the fruit a batch or two at a time in boiling water. Let water return to the boil, then boil 1 minute. Get fruit out right away, and put in a covered bowl or pot to keep warm. Repeat until all fruit has been blanched.
[Optional: press up to half the fruit through a sieve to reduce the number of seeds.]
Put the Clearjel in a very large pot along with the sugar, if using sugar. Mix. Add water (or juice) and food colouring if using, and liquid stevia if using instead of sugar. Stir constantly over medium heat until mixture gets quite thick and begins to bubble. Add lemon juice, cook one additional minute. Fold in the berries carefully all at once just until evenly mixed.
Fill piping hot mixture into hot jars.
Ladle into 1/2 litre (1 US pint / 16 oz) jars or 1 litre (1 US quart / 32 oz) jars.
Leave 3 cm (1 1/4 inch) headspace.
Debubble well, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 30 minutes; increase time as needed for your altitude.