Recipe for Blackberry Pie Filling to Can Easily at Home

Blackberries are a true gift of nature, bursting with juicy sweetness and a touch of tartness that makes them perfect for pies. If you’ve ever dreamed of capturing the essence of summer in a jar, making your own blackberry pie filling to can is an ideal way to preserve that fresh flavor all year round.

Whether you’re an experienced canner or a curious beginner, this recipe combines simple ingredients and straightforward steps to create a luscious, thick filling that’s perfect for pies, crisps, or even spooning over ice cream.

Not only does canning your own pie filling save money, but it also allows you to control the quality and sweetness of the ingredients. Imagine opening a jar on a chilly winter evening and enjoying the taste of freshly picked blackberries from the height of summer.

This recipe is flexible, reliable, and sure to become your go-to for seasonal blackberry abundance. Ready to dive into the sweet world of homemade pie filling?

Let’s get started!

Why You’ll Love This Recipe

This blackberry pie filling recipe is a fantastic way to make the most of your berry harvest or grocery finds. It’s designed for canning, meaning you can safely preserve your filling for months without losing that homemade charm.

The filling cooks down to a perfect thickness, balancing natural fruit flavors with a hint of sweetness and a subtle touch of lemon to brighten it up.

Unlike many commercial fillings, this recipe uses real blackberries and natural ingredients without unnecessary additives. Plus, it’s incredibly versatile — ideal for classic pies, turnovers, or as a topping for pancakes and waffles.

If you love preserving food, this recipe will soon become a favorite in your kitchen, delivering homemade goodness whenever you need it.

Ingredients

• 6 cups fresh blackberries (about 3 pints)
• 2 cups granulated sugar
• 3/4 cup water
• 1/4 cup lemon juice (freshly squeezed)
• 1/4 cup cornstarch (for thickening)
• 1/4 teaspoon ground cinnamon (optional for warmth)
• 1/4 teaspoon salt
• Butter (1 tablespoon, optional for richness)

Equipment

• Large saucepan or pot
• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or heat-resistant spatula
• Glass canning jars (6 half-pint or 3 pint jars)
• Lids and bands for canning jars
• Water bath canner or large stockpot with rack
• Jar lifter and funnel
• Clean kitchen towels

Instructions

1. Prepare your jars and lids. Wash jars, lids, and bands in hot, soapy water. Rinse well. Keep jars warm in simmering water to avoid cracking when filling with hot pie filling.
2. Combine blackberries, sugar, water, and lemon juice. In a large saucepan, gently stir together the blackberries, sugar, water, and lemon juice. Let the mixture sit for 10 minutes to macerate, helping the berries release their juices.
3. Make the cornstarch slurry. In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water until smooth. Set aside.
4. Cook the berry mixture. Over medium heat, bring the blackberry mixture to a gentle boil, stirring occasionally so it doesn’t stick. Once boiling, reduce heat to low and stir in the cornstarch slurry gradually. Continue to cook and stir until the filling thickens, about 2-3 minutes.
5. Add cinnamon, salt, and butter. Stir in the ground cinnamon and salt. If using, add butter and stir until melted and incorporated. This adds a silky texture and rich flavor to your filling.
6. Fill the jars. Using a funnel and ladle, carefully fill your warm jars with the hot blackberry pie filling, leaving about 1/2 inch headspace at the top. Remove air bubbles by sliding a non-metallic spatula around the inside edges.
7. Wipe rims and seal. Wipe the rims of jars with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the bands until fingertip-tight.
8. Process the jars. Place jars in a boiling water bath canner, ensuring jars are covered by at least 1 inch of water. Process half-pint jars for 15 minutes, pint jars for 20 minutes at a rolling boil (adjust for altitude if necessary).
9. Cool and store. Remove jars carefully and place on a towel to cool for 12-24 hours. Check seals by pressing the center of each lid; if it does not flex up and down, the jar is sealed. Store sealed jars in a cool, dark place for up to one year.

Tips & Variations

“For a chunkier filling, mash some of the blackberries only slightly before cooking. Want a smoother texture?

Use an immersion blender after cooking, but before canning.”

Here are a few ideas to customize your blackberry pie filling to your taste:

• Use honey or maple syrup instead of granulated sugar for a different sweetness profile.
• Add a splash of vanilla extract after cooking for a warm, aromatic note.
• Mix in other berries like raspberries or blueberries for a mixed berry pie filling.
• Try adding fresh ginger or a pinch of nutmeg to spice things up.
• Adjust thickness by adding more or less cornstarch depending on your preference.

Nutrition Facts

Serving Suggestions

This blackberry pie filling is incredibly versatile. Here are some delicious ways to enjoy it:

• Use it as the classic filling for your favorite homemade pies or tarts for a stunning dessert.
• Warm it slightly and pour over vanilla ice cream or dairy-free alternatives for an easy treat.
• Swirl it into oatmeal or yogurt for a burst of natural sweetness and color.
• Spread it on toast or pancakes for a wholesome breakfast option.
• Mix it into vegan-friendly desserts like crumbles or parfaits — check out other creative ideas in our vegan recipes no tofu collection.

Conclusion

Preserving the taste of summer with your own homemade blackberry pie filling is a rewarding project that yields delicious results. This recipe is simple enough for beginners yet flexible for seasoned cooks who want to experiment with flavors and textures.

By canning your own pie filling, you’re not only capturing the vibrant taste of fresh blackberries but also creating a pantry staple that can transform your desserts and breakfasts throughout the year.

With just a few basic ingredients and tools, you can enjoy the rich, sweet-tart flavor of blackberries any time. Plus, the satisfaction of making and preserving your own food is unmatched.

If you enjoyed this recipe, you might also love exploring other fresh, healthy ideas like our baby spinach salad recipe vegan for light meals, or cozy up with our vegan potato corn chowder recipe. Happy canning and happy eating!

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