Canning Raspberry Pie Filling

Canning raspberry pie filling means you can bake a raspberry pie at a moment’s notice.  The filling is ready to go, just waiting on your pantry shelf, no matter the season. 

Raspberry pie filling is an essential staple on many a pantry shelf come wintertime. Not only can it be baked into pies, but it’s just dreamy spooned over soft cakes or breakfast items like crepes and pancakes. 

Home-canned pie filling isn’t the only way to preserve a glut of raspberries, however. You can use this sweetly tart fruit to make everything from raspberry wine to raspberry mead.

You can savor your raspberries year-round in raspberry jam, whether simply spread on toast or baked into thumbprint cookies or Danish raspberry slices. 

If you’re charitable, you can gift away your precious berries in jars of preserved delights or perhaps as a pie-to-be in the form of home-canned raspberry pie filling.

Ingredients for Canning Raspberry Pie Filling

Fresh or frozen raspberries can be used in this recipe. If using frozen, opt for unsweetened raspberries. If unsweetened varieties are unavailable, rinse the frozen fruit with water before thawing.

For each quart jar of raspberry pie filling, you will need the following ingredients:

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

If you’re wondering why these numbers seem odd it’s because they have been altered based on a full 7-quart canning batch. This recipe can be multiplied to make quantities between 1 and seven quarts. You may, however, want to begin with a one-quart batch to experiment with the ratio of sugar or spices and juice or water mixture to ensure the taste is suitable enough for a full batch.

Do note, that the amount of lemon juice cannot be altered in this recipe as it ensures the safety of your canned pie filling, although you may slightly decrease the amount of Clear Jel used for a less dense pie filling.

To yield a full 7-quart canner batch, the ingredients, and measurements are as follows:

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

Altering the Canning Recipe for Raspberry Pie Filling

As attested by the Washington State University Extension service, the sugar and spices in this recipe can be adjusted to suit individual tastes, but the amount of lemon juice cannot as it ensures the safety and storage of the pie filling.

As a result, you cannot decrease the lemon juice stated, although you can increase it for a more tart pie filling. Clear Jel, in addition, can be decreased for a looser set pie filling. It should be noted that it cannot be increased beyond the measurements given in the recipe. 

For a looser set pie filling, decrease the Clear Jel to 3 to 4 tablespoons per jar. 

You cannot substitute other thickeners like cornstarch or tapioca starch in place of Clear Jel – these other starches will break down leading to a runny consistency and affect canning safety when heating. Clear Jel is the only food starch recommended by the USDA for home-canned fruit pie fillings.

It should also be noted, fresh lemon juice is not recommended for home canning. The acidity of fresh lemon juice can vary, but bottled lemon juice is guaranteed to be at the correct level needed for canning safety.

This same tested recipe can be used for any of the following pie fillings: Blackberry, Blueberry, Currant, Gooseberry, Huckleberry, Loganberry, Raspberry, and Strawberry.  That means you can make a mixture of any of those fruits in a pie filling without impacting canning safety.  Feel free to make a tasty home-canned mixed berry pie filling.

Home canned berry pie fillings, including blackberry, strawberry, raspberry and mixed berry.

How to Can Raspberry Pie Filling

If you’re new to water bath canning, you may wish to read this beginner’s guide to water bath canning before proceeding to familiarize yourself with the process.

Before you begin the pie filling, prepare jars, lids, and a water bath canner.

If using fresh raspberries, wash and discard any damaged fruit. For frozen raspberries, place in a colander to thaw with a bowl placed underneath to collect the liquid as the berries thaw. This can be substituted in place of a portion of the water later used in the recipe.

Once your berries are washed or thawed, you can begin the blanching process.

Fill a pot with a few quarts of water and bring to a boil. Blanch the berries in the boiling water for one minute and subsequently drain or remove with a slotted spoon. Place the blanched raspberries in a covered pot or dish to keep warm and set aside.

Next, combine sugar and Clear Jel in a large pot. Add in cold water (or cold water and juice) and stir to completely dissolve the Clear Jel. Do not begin heating the mixture until the Clear Jel has dissolved entirely or a clumpy nightmare will result.

Once the Clear Jel has fully dissolved, set to medium-high heat and continually whisk the mixture as it thickens. When bubbling, add in the lemon juice and boil for one minute more. 

Remove from heat and fold in the blanched raspberries. Ladle into prepared canning jars leaving 1 inch headspace. Be sure to de-bubble the mixture as it will be thick and these air bubbles can lead to increased headspace, which may result in seal failure. 

Clean the rims of any lingering residue and apply 2-part canning lids, screwing until finger-tight. Immediately process in a water bath canner for 30 minutes, increasing time as needed for your corresponding altitude (adjustments given below).

Once the processing time is complete, turn off your water bath canner and allow the jars to sit for 10 minutes. This reduces the chance of siphoning as they cool. After 10 minutes, remove with a jar lifter and place atop a towel to cool. 

Why place the jars atop a towel? Placing hot jars on a cool countertop can cause thermal shock, leading jars to shatter. This towel acts as a buffer for extreme temperature changes.

Check seals after 12 to 24 hours. Store any unsealed jars in the refrigerator for immediate use.

Altitude Adjustments for Canning 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?

You may wish to substitute some of the cold water used in this recipe with juice for even more raspberry flavor in your pie filling. If using frozen raspberries, you can simply collect the juice as it thaws, measure the resulting liquid, and add water to meet the required amount.

You can also extract the juice from fresh raspberries as outlined in this raspberry jelly recipe. In brief, you’ll need to mash some raspberries and a couple tablespoons of water in a saucepan and boil for a few minutes. Next, strain the mixture through cheesecloth or a jelly bag. You’ll want to do this in advance of making your pie filling, as this process can take some time.

You can also extract juice from fresh raspberries with the aid of a countertop juicer. No matter the method, be sure to chill your juice before adding it to the pie filling.

Apple or another berry juice can be substituted, although it will alter the taste of your pie filling, so be sure to do a small test batch first when using this method.

For best results, substitute ¼ to ½ of the water required in this recipe with juice.

Using Raspberry Pie Filling

Raspberry pie filling can, of course, be used in pies, cobblers, and tarts, but its uses don’t stop here. This pie filling can be spooned over everything from waffles and cheesecake to crepes and ice cream.

Looking for more baked ideas? Spoon raspberry pie filling into cupcake batter and stir for delightful raspberry swirl cupcakes. Combine with oats and bake for crunchy raspberry crumb bars or add to a streusel or coffee cake.

Raspberry pie filling also pairs decadently well with chocolate or lemon when layered in cakes or trifles.

Additionally, raspberry pie filling can be combined with an assortment of other fruits or fruit fillings in pies to yield cozy desserts. Try mixed berry tarts with blackberries or blueberries, peach and raspberry cobblers, or a rhubarb-raspberry crumble.

Raspberry Canning Recipes

Looking for more Raspberry Canning Recipes?

• Raspberry Jam
• Canning Whole Raspberries

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

Canning Raspberry Pie Filling

Prep Time: 20 minutes

Cook Time: 10 minutes

Canning Time: 30 minutes

Total Time: 30 minutes

By canning homemade raspberry pie filling you can ensure tasty pies and baked cobblers throughout the year. Think you won’t use it all? Don’t forget about all the other delights it can top, from french toast to bread puddings and creamy desserts.

Print

Ingredients

For A Single Quart:

• 3 1/2 cups Raspberries (about 2 lbs)
• 3/4 cup + 2 Tbsp. Sugar
• 1/4 cup + 1 Tbsp. Clear Jel
• 1 cup water (or juice)
• 3 1/2 tsp. Bottled lemon juice

For a 7 Quart Canner Batch:

• 6 quarts Raspberries (about 14 to 15 lbs)
• 6 cups Sugar
• 2 1/4 cups Clear Jel
• 7 cups Water (or juice)
• 1/2 cup Bottled Lemon Juice

Instructions

1. Begin by sterilizing jars and lids. Prepare a water bath canner.
2. Wash raspberries. If using frozen, thaw in a colander with a bowl placed beneath to collect the juice. This can be substituted for water later in the recipe.
3. Fill a pot with a few quarts of water to blanch the berries. Bring to a boil and cook berries 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 the cold water (or cold water and juice mixture) and whisk until the Clear Jel dissolves entirely.
5. Once the Clear Jel has completely dissolved, set heat to medium-high. Stir or whisk the mixture as it heats and thickens in consistency.
6. Once bubbling, add the lemon juice. Boil for one minute.
7. Remove from heat and fold in the blanched raspberries. Ladle into prepared canning jars leaving 1 inch headspace. As the mixture will be thick, be sure to de-bubble to prevent excess headspace. Clean rims of any residue and apply 2-part canning lids until fingertight. 
8. Immediately process in a water bath canner for 30 minutes, increasing time as needed for altitude.
9. Once processing time is complete, turn off the water bath canner and allow the jars to sit for an additional 10 minutes. This will reduce the chance of siphoning. Remove with a jar lifter and place on a towel-covered countertop to cool.
10. Check seals after 12 to 24 hours. Unsealed jars should be refrigerated and promptly consumed. Properly sealed and stored jars will maintain peak quality for 12 months. Refrigerate after opening.

Notes

If adding spices to your pie filling, add when you fold in the raspberries.

The measurements have been given for both a single-quart yield and a full 7-quart canning batch. The single quart yield can be multiplied to make amounts between 1 to 7 quarts.

The altitude adjusts 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

To reduce the risk of siphoning, it is advisable to turn off your water bath canner after the full processing time has passed and allow the jars to rest for another 10 minutes. Remove with a jar lifter and place on a towel to prevent thermal shock.

Home Canned Pie Fillings

Interested in more varieties of pie fillings for home-canning? Try these!

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

Fruit Canning Recipes

Raspberries won’t be the only fruit you’ll wish you preserved for year-round use! Discover more fruit canning recipes to keep your pantry shelves fully stocked through all four seasons!

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