Can your own raspberry pie filling easily at home for a wide variety of dessert options all year long.
These homemade raspberry preserves are a wonderful option and change from the traditional jam.
Quick & Easy
This recipes uses clearjel for a thick and wonderful consistency. I know, grandma probably used flour in her canned pie fillings. However, flour isn’t approved for home canning and can have finicky results.
Use the clearjel for wonderful and safe pie filling results every single time.
Making the actual pie filling is quick and easy – it will take longer for the water to boil in the canner than it will to make the filling.
12 Ounce Jars
I used the 12-ounce jelly jars to can this recipe for ease. However, one could absolutely do it in pint or even half-pint jars.
The various sizes would be perfect for a wide variety of uses, more about that below.
How to Serve & Use
Of course, use raspberry pie filling for pie. Use two 12 ounce jars for a 9 inch pie.
Other ideas include:
- Serving on top of ice cream
- Substitute the cranberry sauce in these bars with raspberry pie filling
- Using it as a dessert sauce on plain cakes
- Mixing a bit into plain yogurt
- Make this gluten free tart with raspberry instead of apple filling
- Fill dessert crepes
- Top french toast, pancakes, or waffles
- Stir a bit into oatmeal
- Mix into frosting for a raspberry filling
- Add some to the blender with ice cream for a milkshake
- Use it as a filling for thumbprint cookies
An Amazing Gift
Jars of this make for amazing gifts. Even for the non-bakers on your gift list. Simply label and include a list of ideas for use, based on what you know the family enjoys.
- 1 1/4 Cups Sugar
- 2/3 Cups Clearjel
- 2 Cups Cold Water
- 2 Tablespoons Lemon Juice
- 7 Cups Fresh Raspberries
- Get a boiling water canner ready, so that the water is boiling.
- Prepare jars, lids, rings.
- In a saucepan, whisk together the Clearjel and sugar. Add the water and whisk to combine.
- Bring to a boil over medium-high heat, stirring constantly.
- Add the lemon juice and boil for 1 minute. Again, stir constantly.
- Quickly fold in the raspberries and again bring the mixture to a boil, stirring gently and frequently.
- Remove from heat and ladle into prepared jars. Leave 1 inch headspace. Remove any air bubbles.
- Wipe rims, place lids and rings on jars.
- Process in a boiling water canner for 30 minutes (adjusting for elevation).
- Remove from canner, allow to cool. Check seals and remove rings to store in the pantry. Store any unsealed jars in the refrigerator and use up within in a week.
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Serving Size:1/4 cup
Amount Per Serving: Calories: 118Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 30gFiber: 5gSugar: 24gProtein: 1g
We try our best but cannot guarantee that nutrition information is 100% accurate.