*** Raspberry or Blackberry pie filling ***
Sunday, August 3, 2008
Posted in Recipes From the KitchenRaspberry or Blackberry pie filling to can:
7 c cleaned fruit
2 c cool water
1 1/2 c splenda
2/3 c clear jel (I used Knox)
2 T lemon juice
4 pint jars
1. prepare boiling water and jars as usual
2. combine splenda and clear jel in a large pot. Whisk in water. Bring to a boil, stirring constantly. Reduce heat to low. quickley fold in berries and return to boil over med heat, stirring frequently until mixture boils. Remove from heat.
3. Ladle hot pie filling into hot jars. remove air bubbles and apply lids.
4. Process for 30 minutes.
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