Tuesday, May 6, 2014

Strawberry Pie Filling

Makes 7 quarts

6 quarts Fresh or thawed Strawberries
6 cups Granulated sugar
2 packets liquid Clear Jel
7 cups Cold water
½ cup Bottled Lemon Juice

Wash well and drain fruit in a covered bowl or pot. Combine sugar and Clear Jel in a large kettle. Stir. Add water and, if desired, food coloring. Cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained berries immediately and fill jars with mixture without delay, leaving 1 inch head-space. Process in water bath for 30 minutes at a full rolling boil.
* Pour in a deep dish pie crust and bake until crust is golden brown. 425 for 15 minutes and reduce heat to 350 for 30 minutes.

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