Raspberry Pie Filling

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 1 3/4 cups granulated sugar
• 2/3 cup pectin, see note
• 2 cups water, cool
• 2 tablespoons lemon juice
• 7 cups raspberries

Recipe

• 1 *note, recipe calls for clearjel-red and blue food coloring optional.
• 2 prepare canner, jars and lids.
• 3 in a large stainless saucepan combine sugar and clearjel.
• 4 whisk in water.
• 5 add blue and red food coloring if using, a few drops at a time to achieve desired color.
• 6 bring to a boil over medium high heat, stirring constantly.
• 7 add lemon juice.
• 8 return to a boil and cook for 1 minute.
• 9 reduce heat to low quickly folding in raspberries.
• 10 return to a boil over medium high heat stirring frequently.
• 11 once boil is achieved remove from heat.
• 12 ladle filling into clean hot jars leaving 1 inch headspace.
• 13 remove air bubbles, wipe rim, adjust cap and screw on band to fingertip tight.
• 14 repeat.
• 15 place jar in canner and cover.
• 16 bring to a boil and process for 30 minutes.
• 17 turn off canner, remove lid and let jars stand in canner 5 minutes.
• 18 remove jars, let cool then store.