Canning Strawberry Pie Filling

🫙 Instructions

1. Prep the berries: Wash, hull, and slice strawberries. Blanch briefly in boiling water (1 minute), then keep warm in a covered bowl.
2. Make the base: In a large pot, mix Clear Jel and sugar. Add water or juice and stir constantly over medium heat until thick and bubbling.
3. Add lemon juice: Stir in lemon juice and cook for 1 more minute.
4. Fold in strawberries: Gently mix in the warm strawberries until evenly coated.
5. Jar it up: Ladle hot filling into sterilized quart jars, leaving 1¼ inch headspace. Debubble, wipe rims, and seal with lids and rings.
6. Process: Water bath can for 30 minutes. Adjust time for altitude if needed.
7. Cool and store: Let jars cool undisturbed for 12–24 hours. Check seals. Store sealed jars in a cool, dark place for up to 1 year.

This filling is perfect for pies, cheesecakes, turnovers, or spooned over ice cream. For more details, check out the full recipe from Creative Canning.

Want tips on making it with less sugar or using stevia? I’ve got options for that too!