Canning Currant Pie Filling
Canning currant pie filling is a reliable way to ensure those tasty currant flavors linger in your home all year long.
Equipment
- Clear Jel Thickener (Cook Type) by Hoosier Hill Farm, 2.75 LB (Pack of 1)
- Granite Ware Enamel-on-steel 12-Piece Canner Kit, Includes 21.5 qt. Water Bath Canner with lid, Jar Rack, Blancher, Colander & 5 pc. Canning Tool Set
- Ball Mason 32 oz Wide Mouth Jars with Lids and Bands, Set of 12 Jars.
Ingredients
For a Single Quart:
- 3 ½ cups fresh currants or frozen currants
- ¾ cups plus 2 tablespoons granulated sugar
- 1/4 cup + 1 Tbsp. Clear Jel
- 1 cup cold water
- 3 tablespoons bottled lemon juice
For a 7 Quart Canner Batch:
- 6 quarts fresh currants or frozen currants
- 6 cups granulated sugar
- 2 1/4 cups Clear Jel
- 7 cups cold water
- ½ cup bottled lemon juice
Instructions
- First, prepare lids, jars, and a water bath canner.
- Wash, drain, and destem your currants. If frozen, thaw in a colander, placing a bowl below to collect the juice.
- Bring a few quarts to a boil so you can blanch the berries. Working in batches, add the currants to boiling water and boil for one minute. Remove and place in a covered pot or bowl to keep warm.
- Next, combine Clear Jel and sugar in a large pot. Add the cold water (or chilled juice and water) to this mixture and whisk to dissolve. You must completely dissolve the Clear Jel before moving to the next step.
- Once dissolved, heat on medium-high heat, whisking or stirring continually as the mixture thickens. Once bubbling, add the lemon juice and cook for an additional minute.
- Remove from heat and fold in your drained, blanched currants.
- Immediately ladle into prepared canning jars, being sure to de-bubble the thick mixture and allow 1 inch headspace.
- Clean the rims of any lingering residue and apply 2-part canning lids.
- Process in a water bath canner for 30 minutes, adjusting for altitude.
- Once the full processing time has passed, turn off the heat and allow jars to sit for another 10 minutes in the water bath canner. This will reduce the chance of siphoning.
- Remove with a jar lifter, placing on a towel to cool. Allow to rest 12 to 24 hours before checking the seals. Move any unsealed jars to the refrigerator for immediate use.
- Jars of currant pie filling that are properly stored and sealed will maintain peak quality for 12 months. Refrigerate after opening.
Notes
Measurements have been given for both a 1 quart yield and 7 quart yield. Looking for something in between? Simply multiply 1 quart batch to achieve desired quantity.
Be sure to completely dissolve the Clear Jel in cold water before heating the liquid. Skipping this step will result in the Clear Jel clumping and the mixture becoming unusable.
Altitude adjustments for canning 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