Thursday, August 25, 2016

saskatoon berry pie filling


  • Servings: 4
  • 4 cups water
  • 3/4 cup lemon juice
  • 12 cups fresh serviceberries
  • 3 cups white sugar
  • 1 cup cornstarch


    Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 2 hrs 35 mins

  • bring water and lemon juice to a boil in a large pot; stir in serviceberries. return mixture to a boil.
  • whisk sugar and cornstarch together in a bowl. stir sugar mixture into berries; cook, stirring constantly, until sauce is clear, about 3 minutes.
  • sterilize jars and lids in boiling water for at least 5 minutes. pack pie filling into hot, sterilized jars, filling to within 1/4 inch of the top. run a knife or thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids and screw on rings.
  • place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil and lower jars into the boiling water using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary to bring the water level to at least 1 inch above tops of jars. bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • remove jars from stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press top of each lid with a finger, ensuring that seal is tight (lid does not move up or down at all). store in a cool, dark area.

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