Blackberry Pie Filling Canning Recipe for Homemade Jams

Blackberries bursting with juicy sweetness are one of nature’s finest gifts, and there’s no better way to preserve their flavor than by making your own blackberry pie filling. Whether you’re dreaming of a homemade pie on a cozy autumn evening or planning ahead for holiday desserts, canning blackberry pie filling lets you capture that fresh-picked taste all year round.

This recipe is straightforward, reliable, and yields a luscious, thick filling perfect for pies, crisps, or even topping your morning pancakes.

In this post, I’ll guide you through a detailed, step-by-step blackberry pie filling canning recipe that balances the fruit’s natural tartness with just the right amount of sweetness and thickening. You’ll learn essential techniques to ensure safe, long-lasting storage in your pantry.

Get ready to fill your jars with vibrant, deep purple goodness that will make every homemade dessert extra special!

Why You’ll Love This Recipe

This blackberry pie filling canning recipe is a game changer for anyone who loves homemade desserts but wants to skip the hassle of preparing fresh fruit every single time. It’s crafted to preserve the intense blackberry flavor with a perfect balance of sweetness and texture.

Versatility is a major plus — use this filling in pies, turnovers, tarts, or as a topping for ice cream and yogurt. The recipe uses simple ingredients you likely have on hand, and it comes together quickly without complicated steps.

Plus, by canning your own pie filling, you avoid additives and preservatives found in store-bought fillings, ensuring a wholesome treat made with love. The process is rewarding, and once you’ve stocked your pantry with these jars, you’ll be ready to whip up desserts anytime!

Ingredients

• 6 cups fresh blackberries (washed and drained)
• 3 cups granulated sugar
• 3/4 cup water
• 1/4 cup lemon juice (freshly squeezed)
• 1/4 cup cornstarch (for thickening)
• 1/2 teaspoon ground cinnamon (optional, for warmth)
• 1/8 teaspoon salt

Equipment

• Large heavy-bottomed pot (for cooking filling)
• Mixing bowls
• Measuring cups and spoons
• Glass canning jars (pint or quart size)
• Lids and screw bands (new recommended)
• Water bath canner or large stockpot with rack
• Jar lifter
• Funnel (wide mouth)
• Wooden spoon or heatproof spatula
• Clean kitchen towels

Instructions

1. Prepare your jars and lids: Wash jars in hot, soapy water, rinse well, and keep them warm in simmering water until ready to use. Place lids in a small pot of hot (not boiling) water to soften the sealing compound.
2. Combine blackberries, sugar, and water: In a large pot, gently mix the blackberries, sugar, and water. Let this mixture sit for 10-15 minutes to macerate, which helps the berries release their juices.
3. Add lemon juice, cinnamon, and salt: Stir in the lemon juice, cinnamon (if using), and salt. The lemon juice adds brightness and helps preserve color, while salt balances flavors.
4. Prepare the cornstarch slurry: In a small bowl, mix the cornstarch with 1/4 cup cold water until smooth. This will thicken your filling without lumps.
5. Cook the filling: Bring the berry mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Once boiling, slowly pour in the cornstarch slurry while stirring constantly.
6. Simmer and thicken: Reduce heat to medium, continue stirring, and cook for 2-3 minutes until the filling thickens and becomes glossy. Remove from heat immediately to avoid overcooking and breaking down the berries.
7. Fill jars: Using a funnel, ladle the hot pie filling into warm jars, leaving about 1/2 inch headspace. Wipe rims with a clean, damp cloth to remove any residue.
8. Seal jars: Place lids on jars and screw bands on until fingertip tight. Do not overtighten, as air needs to escape during processing.
9. Process jars in water bath: Place jars in the canning rack inside your water bath canner. Ensure jars are covered by at least 1 inch of water. Bring to a rolling boil and process pint jars for 15 minutes, quart jars for 20 minutes.
10. Cool and store: Remove jars carefully using a jar lifter and place on a towel-lined surface. Allow to cool undisturbed for 12-24 hours. Check seals (lids should not flex up and down when pressed). Store sealed jars in a cool, dark place.

Tips & Variations

“Always use fresh, ripe blackberries for the best flavor. If your berries are a bit tart, you can adjust the sugar slightly to taste.”

• For a chunkier filling: Slightly crush some of the blackberries with the back of a spoon before cooking.
• Spice it up: Add a pinch of nutmeg or allspice along with cinnamon for a warm, autumnal flavor.
• Reduce sugar: If you prefer less sweetness, try reducing sugar by 1/2 cup, but remember this may affect preservation slightly.
• Use frozen blackberries: They can be used but thaw and drain excess liquid before starting.
• Alternative thickeners: You can use tapioca starch or instant clear jel for different textures.

Nutrition Facts

Serving Suggestions

This blackberry pie filling is incredibly versatile. Use it as a classic pie filling with your favorite double-crust or crumb-topped pie.

It also makes a delicious topping for vanilla ice cream, cheesecake, or pancakes.

Try spooning it over Greek yogurt with granola for a quick breakfast or mix it into oatmeal for a fruity twist. It pairs beautifully with pork or chicken for a sweet and savory glaze when warmed and reduced slightly.

Conclusion

Making your own blackberry pie filling for canning is a rewarding way to enjoy the flavors of summer throughout the year. This recipe strikes the perfect balance between sweet and tart, with a luscious texture that holds up beautifully in pies and beyond.

The process may seem intricate at first, but with these clear instructions and tips, you’ll find it straightforward and fun.

Stocking your pantry with homemade canned blackberry pie filling not only saves money but also guarantees a wholesome, preservative-free product. Whether you’re a seasoned canner or new to the craft, this recipe is a fantastic addition to your culinary repertoire.

Happy canning and even happier baking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Blackberry Pie Filling Canning Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A simple and delicious blackberry pie filling perfect for canning and enjoying year-round. This recipe yields a sweet, thick filling ideal for pies or desserts.”, “prepTime”: “PT20M”, “cookTime”: “PT15M”, “totalTime”: “PT35M”, “recipeYield”: “6 cups”, “recipeIngredient”: [“6 cups fresh blackberries”, “2 cups granulated sugar”, “1/4 cup lemon juice”, “1/4 cup cornstarch”, “1/4 teaspoon ground cinnamon”, “1/8 teaspoon salt”, “1/2 cup water”, “1 tablespoon butter”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Combine sugar, cornstarch, cinnamon, and salt in a saucepan.”}, {“@type”: “HowToStep”, “text”: “Add water and lemon juice, stirring until smooth.”}, {“@type”: “HowToStep”, “text”: “Cook over medium heat until mixture thickens and becomes clear.”}, {“@type”: “HowToStep”, “text”: “Stir in blackberries and butter, cook for 2-3 minutes.”}, {“@type”: “HowToStep”, “text”: “Remove from heat and ladle hot filling into sterilized jars.”}, {“@type”: “HowToStep”, “text”: “Wipe rims, apply lids, and process in boiling water bath for 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Remove jars and let cool completely before storing.”}], “nutrition”: {“calories”: “120”, “proteinContent”: “1g”, “fatContent”: “0.5g”, “carbohydrateContent”: “30g”}}