Canning Black Raspberry Pie Filling

Canning black raspberry pie filling is a delicious way to preserve black raspberries, especially when they’re at their peak in mid-summer.

Pie filling is just one of many, many ways to preserve black raspberries. This sweet and bright summer berry can be used in recipes in fresh or preserved form. 

Preserve extra berries by making black raspberry jam, perfect for spreading on crackers and toast or spooning between jam-filled cookies. 

Toss fresh black raspberries into scones and crumb cake, or churn into black raspberry ice cream.

Not enough time in the season to try all these recipes? Freeze fruit to enjoy your bounty year-round.

But first, spare a few quarts to make this dependably cozy black raspberry pie filling, delicious in everything from cobblers and turnovers or spooned-over waffles and yogurt parfait.

Ingredients for Canning Black Raspberry Pie Filling

You can use either fresh or frozen berries for this recipe. If using frozen, you will need to thaw first. When thawing, be sure to place a bowl underneath to collect the resulting juice – you can use this in place of water later in the recipe.

For a single quart jar of black raspberry pie filling you will need:

• 3 ½ cups black raspberries (fresh or frozen)
• ¾ cup plus 2 tablespoons granulated sugar
• ¼ cup plus 1 tablespoon Clear Jel
• 1 cup cold water (or juice)
• 3 tablespoons bottled lemon juice

For a full 7-quart batch of black raspberry pie filling, the ingredients are as follows:

• 6 quarts black raspberries (fresh or frozen)
• 6 cups granulated sugar
• 2 ¼ cups Clear Jel
• 7 cups cold water (or juice)
• ½ cup bottled lemon juice

Be aware, regular Clear Jel must be used in this recipe – instant Clear Jel cannot be substituted. One pound of Clear Jel is equal to about 3 cups, for reference.

Altering the Canning Recipe for Black Raspberry Pie Filling

This is a tested recipe for canning rhubarb pie filling from the Washington State University Extension.  The give guidance on how you can change this recipe to suit your tastes, and notes on what cannot be altered.

You can alter the sugar and spices in this recipe to adjust for individual tastes. Additionally, you can decrease the amount of Clear Jel used for a less dense pie filling (you cannot increase it, though). For a looser set pie filling, try decreasing to ¼ cup Clear Jel per quart.

Do note, the amount of lemon juice cannot be decreased in this recipe without compromising canning safety. Also, it is highly recommended that bottled lemon juice be used in place of fresh lemon juice, as this is the only USDA-approved method of ensuring the correct acidity level needed for canning safety.

How to Can Black Raspberry Pie Filling

New to canning? Be sure to read this beginner’s guide to water bath canning before starting.

Before you start cooking, prepare jars and lids and heat a water bath canner.

First, wash and drain the black raspberries. If using frozen berries, thaw in a colander with a bowl placed underneath. This collected juice can be substituted later to make a more flavorful pie filling.

Next, you’ll blanch the berries. Fill a pot with a few quarts of water and bring to a boil. Cook the berries for a minute and drain or remove with a slotted spoon, placing in a covered pot or bowl so they stay warm. For large quantities, blanch the berries in batches (no more than 6 cups at a time).

Follow by combining sugar and Clear Jel in a large pot. Add the cold water (or juice) and whisk to dissolve the Clear Jel completely. Skipping this step will result in the dreaded clumping once the mixture is heated.

Once the Clear Jel has entirely dissolved into the mixture, you can begin to heat the liquid. Set to medium-high heat and stir constantly as the mixture thickens. Once bubbling, add the lemon juice and boil for another minute.

Finally, remove from heat, fold in blanched berries, and ladle into prepared canning jars, leaving 1 inch headspace. Be sure to de-bubble the jars as the mixture will be thick. Clean rims of any residue to ensure a clean seal and apply 2-part canning lids, twisting until fingertight.

Immediately process in a water bath canner for 30 minutes, adjusting time as needed for altitude. After processing time is complete, turn off your water bath canner and allow jars to rest for another 10 minutes before removing. This will reduce the chances of siphoning.

With a jar lifter, place atop a towel to cool. Check seals after 12 to 24 hours. Any unsealed jars should be refrigerated and consumed shortly.

Properly sealed and stored jars will remain at peak quality for 12 months. Refrigerate after opening.

Altitude Adjustments for Canning Black Raspberry Pie Filling

Altitude adjustments are as follows:

• 0 to 1,000 Feet in Elevation: 30 minutes
• 1,001 to 3,000 Feet in Elevation: 35 minutes
• 3,001 to 6,000 Feet in Elevation: 40 minutes
• Above 6,000 Feet in Elevation: 45 minutes

Juice or Water for Canning Liquid?

A mixture of juice and water can be used for a more flavorful pie filling. There are a variety of options for this. 

You may wish to extract juice from fresh fruit as done in this black raspberry jelly recipe, although this will need to be done ahead of time. You’ll first boil and mash the berries in a small amount of water (about ¼ cup water per cup of fruit), simmering for 10 to 15 minutes. Next, strain with the help of a jelly bag or a few layers of cheesecloth to collect the juice.

Black raspberries yield less juice than some other berries, like blackberries. You’ll need 3 to 4 cups of fruit to yield a cup of juice.

Another way of obtaining juice is with the help of a countertop juicer.

If desired, the juice of another fruit or berry may be added such as blackberry or raspberry. These will subtly alter the flavor of your pie filling and add their own unique flavor profiles.

Using Black Raspberry Pie Filling

Black raspberry pie filling is a delightful component in many baked goods. Naturally, it makes an obvious choice for cobblers, crumbles, and pies, but its uses span beyond these desserts. 

This sweet and robust pie filling can be blended into ice cream for a fruity sensation or layered atop it in a no-bake ice cream pie.

Make breakfast a special treat by spooning a dollop atop pancakes or waffles, or rolling into stuffed crepes. 

Still hungry? Use in place of compote and try these black raspberry cheesecake bars.

Yield: Makes 1 quart or 7 quarts (see notes)

Canning Black Raspberry Pie Filling

Prep Time: 20 minutes

Cook Time: 10 minutes

Canning Time: 30 minutes

Total Time: 1 hour

Preserving black raspberries in the form of pie filling is a tasty method of ensuring pies and other warm, baked delights year-round.

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Ingredients

For a Single Quart:

• 3 ½ cups black raspberries (fresh or frozen)
• ¾ cups plus 2 tablespoons granulated sugar
• ¼ cup plus 1 tablespoon Clear Jel
• 1 cup cold water (or juice)
• 3 tablespoons bottled lemon juice

For a 7 Quart Canner Batch:

• 6 quarts black raspberries (fresh or frozen)
• 6 cups granulated sugar
• 2 ¼ cups Clear Jel
• 7 cups cold water (or juice)
• ½ cup bottled lemon juice

Instructions

1. Prepare a water bath canner, lids, and jars.
2. Wash and drain black raspberries. If using frozen, thaw in a colander and collect the juice to add to your pie filling mixture.
3. Blanch the berries by filling a pot with a few quarts of water. Once boiling, add berries and cook for one minute. Drain or remove with a slotted spoon, placing in a covered dish or pot to keep warm.
4. Combine sugar and Clear Jel in a large pot. Add in your cold water, whisking to fully dissolve the Clear Jel. Once the Clear Jel has fully dissolved, set to medium-high heat. Whisk or stir continuously as the mixture heats and thickens. Once bubbling, add the lemon juice and boil for one more minute, continually stirring.
5. Remove from heat and fold in blanched berries. Ladle into prepared canning jars leaving 1 inch headspace. De-bubble the mixture, clean rims, and apply 2-part canning lids. 
6. Immediately process in a water bath canner for 30 minutes, increasing time as needed for altitude.
7. After processing time is complete, turn off the water bath canner and allow the jars to rest for 10 minutes. Remove with the assistance of a jar lifter and place on a towel-covered surface.
8. Check seals after 12 to 24 hours. Store any unsealed jars in the refrigerator to be used promptly. Properly sealed jars will maintain best quality for 12 months. Refrigerate after opening.

Notes

Altitude adjustments for pints and quarts are as follows:

• 0 to 1,000 Feet in Elevation: 30 minutes
• 1,001 to 3,000 Feet in Elevation: 35 minutes
• 3,001 to 6,000 Feet in Elevation: 40 minutes
• Above 6,000 Feet in Elevation: 45 minutes

This recipe gives the measurements needed for both a 7 quart canning batch and a single quart yield. For quantities in between, multiply the single quart recipe to achieve the desired number of quarts.

To reduce the risk of siphoning, leave jars in the water bath canner for 10 minutes after the processing time is complete and your water bath canner has been turned off. Remove and place on a towel-covered countertop.

If adding any spices, simply add when folding in your blanched berries at the last stage of making the pie filling.

Home Canned Pie Fillings

Need more pie-filling recipes to can at home?

• Canning Apple Pie Filling
• Canning Blackberry Pie Filling
• Canning Peach Pie Filling
• Canning Cherry Pie Filling

Fruit Canning Recipes

Black raspberries aren’t the only fruit worthy of canning. Fill your pantry with even more fruit canning recipes to stay fully stocked!

• Canning Peaches
• Canning Blackberries
• Canning Plums
• Canning Blueberries
• Canning Cherries