Strawberry Pie Filling

Name: Strawberry Pie Filling
Prep time: 40 min
Cook time: 10 min
Total time: 1 h 35 min
Yield: 1 quart
Ingredients: 3 ½ cups strawberries; ¾ cup granulated sugar; 5 tablespoons ClearJel; 1 cup water; 3 ½ teaspoons lemon juice

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Prep Time
40 mins
Cook Time
40 mins
canning time
45 mins
Total Time
1 hr 35 mins
Servings
1 quart
Calories
895 kcal
Course
Dessert, Condiments
Cuisine
American

Strawberry Pie Filling

Gemma White

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This strawberry pie filling recipe is perfect for anyone who loves a sweet and tangy treat. With easy-to-follow steps and simple ingredients, you'll have a quart of delicious filling ready to enjoy in no time.

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Ingredients

Servings

3 ½ cups strawberries, fresh or frozen
¾ cup granulated sugar
5 tablespoons ClearJel
1 cup water
3 ½ teaspoons lemon juice, preferably bottled if canning

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Instructions

Bring a small pot of water to a rolling boil. Blanch 3 ½ cups strawberries, by quickly plunging them into the boiling water for about 10-15 seconds before removing them to a bowl. Cover to keep warm.
In a medium saucepan or skillet, add ¾ cup granulated sugar and 5 tablespoons Clearjel and whisk to combine.
Heat 1 cup water in the microwave for 1 ½-2 minutes, until boiling. Whisk the boiling water into the sugar mixture and mix until combined. Heat over medium heat until thickened. Add 3 ½ teaspoons lemon juice, and whisk until smooth. Continue whisking constantly and cooking until the mixture becomes less opaque, about 3-4 minutes
Remove from the heat and stir into the blanched strawberries. You may add a few drops of red food coloring if you would like it to be a darker red, as the strawberries lose a lot of their color, but this is optional.
If you will be using the filling without canning it first, return the mixture to the pot and cook over medium heat for 4-5 minutes or until it bubbles and the gel is clear.
If you will be canning it, make sure your jars are clean and warm. Add the filling to the prepared jars, leaving ¼ inch head space. Wipe the rims clean of any filling and then wipe them with white vinegar. Add the lid and screw on the band fingertip tight.
Place the filled jars on a rack in your canning pot, being sure there is 1 inch of water over the tops. Bring to a low boil. Process for 30 minutes before turning off the heat. Let the jars sit in the water for 5 minutes before removing them to a towel, where they should cool for 24 hours.
Check the lid of each jar to make sure it is sealed and not flexing at all. Store in a cool place until ready to use.

Nutrition Information

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Calories 895kcal (45%) Carbohydrates 226g (75%) Protein 4g (8%) Fat 2g (3%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 1g Monounsaturated Fat 0.2g Sodium 22mg (1%) Potassium 793mg (23%) Fiber 10g (40%) Sugar 175g (350%) Vitamin A 62IU (1%) Vitamin C 303mg (337%) Calcium 91mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 1quart

Amount Per Serving

Calories 895 kcal

% Daily Value*

Calories	895kcal	45%
Carbohydrates	226g	75%
Protein	4g	8%
Fat	2g	3%
Saturated Fat	0.1g	1%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	0.2g	1%
Sodium	22mg	1%
Potassium	793mg	17%
Fiber	10g	40%
Sugar	175g	350%
Vitamin A	62IU	1%
Vitamin C	303mg	337%
Calcium	91mg	9%
Iron	2mg	11%