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Strawberry Pie Filling

This strawberry pie filling recipe is perfect for anyone who loves a sweet and tangy treat. With easy-to-follow steps and simple ingredients, you'll have a quart of delicious filling ready to enjoy in no time.
Prep Time40 minutes
Cook Time10 minutes
canning time45 minutes
Total Time1 hour 35 minutes
Course: Dessert, pantry staple
Cuisine: American
Keyword: apple pie filling, canned pie filling, how to can strawberry pie filling, strawberry pie filling
Servings: 1 quart
Author: Alyssa Rivers

Ingredients

  • 3 ½ cups strawberries, fresh or frozen
  • ¾ cup granulated sugar
  • 5 tablespoons Clearjel
  • 1 cup water
  • 3 ½ teaspoons lemon juice, preferably bottled if canning

Instructions

  • Bring a small pot of water to a rolling boil. Blanch 3 ½ cups strawberries, by quickly plunging them into the boiling water for about 10-15 seconds before removing them to a bowl. Cover to keep warm.
  • In a medium saucepan or skillet, add ¾ cup granulated sugar and 5 tablespoons Clearjel and whisk to combine.
  • Heat 1 cup water in the microwave for 1 ½-2 minutes, until boiling. Whisk the boiling water into the sugar mixture and mix until combined. Heat over medium heat until thickened. Add 3 ½ teaspoons lemon juice, and whisk until smooth. Continue whisking constantly and cooking until the mixture becomes less opaque, about 3-4 minutes
  • Remove from the heat and stir into the blanched strawberries. You may add a few drops of red food coloring if you would like it to be a darker red, as the strawberries lose a lot of their color, but this is optional.
  • If you will be using the filling without canning it first, return the mixture to the pot and cook over medium heat for 4-5 minutes or until it bubbles and the gel is clear.
  • If you will be canning it, make sure your jars are clean and warm. Add the filling to the prepared jars, leaving ¼ inch head space. Wipe the rims clean of any filling and then wipe them with white vinegar. Add the lid and screw on the band fingertip tight.
  • Place the filled jars on a rack in your canning pot, being sure there is 1 inch of water over the tops. Bring to a low boil. Process for 30 minutes before turning off the heat. Let the jars sit in the water for 5 minutes before removing them to a towel, where they should cool for 24 hours.
  • Check the lid of each jar to make sure it is sealed and not flexing at all. Store in a cool place until ready to use.

Nutrition

Calories: 895kcal | Carbohydrates: 226g | Protein: 4g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 22mg | Potassium: 793mg | Fiber: 10g | Sugar: 175g | Vitamin A: 62IU | Vitamin C: 303mg | Calcium: 91mg | Iron: 2mg

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